Ingredients
- Slow Cooked Lamb
- 4 garlic cloves, smashed
- 1/4 Bunch Thyme
- Sea Salt to taste
- 6 Lamb Necks
- Vegetable oil
- Eggplant Puree
- 2 large eggplants
- 1 small onion, peeled and chopped
- 125g button mushrooms
- 50g light miso paste
- 40ml extra virgin olive oil
- Red Pepper jam
- 6 red capsicums
- 50ml extra virgin olive oil
- 4 star anise
- 1 cinnamon stick
- 100g brown sugar
- 150ml red wine vinegar
- 300g drained bottled red capsicum, blended until smooth
- 50ml chilli sauce
Lamb
Preheat oven to 150C.
In a baking pan place the smashed garlic and thyme in the bottom and place the lamb necks on top of it. Season with a sprinkle of salt and vegetable oil.
Cook for approx 30mins at 150C and then turn the oven down to 130C and cook slowly for two hours or until neck meat is extremely tender. Once cooked remove from oven and cover with foil and allow to rest for 30mins.
Eggplant
Char the eggplant over a flame burner on your stove or portable gas stove. Place in a bowl and cover with clingwrap and leave to steam.
Once cool, peel and roughly chop the flesh.
In a large pan, sweat down the onion and mushrooms until lightly golden and add the chopped eggplant and cook out excess moisture. Add the miso then place mixture into a blender and with the motor running add the olive oil slowly until it forms a puree.
Red Capsicum Jam
Char the capsicums over a flame burner on your stove or portable gas stove. Place in a bowl and cover with clingwrap and leave to steam. Once cool, peel, remove seeds and dice the flesh.
Heat oil and sweat the diced capsicum with the star anise and cinnamon for about 10 minutes or until soft.
Add the sugar, vinegar, chilli sauce and blended peppers (the ones from the jar) and cook over a low heat until reduced by half, season with salt and pepper. The two different peppers will add texture to the dish.
To serve
Reheat the lamb in a hot oven , once heated, place on top of smeared eggplant puree and serve with a side of red pepper jam.
By: Dave Matthews - The Semaphore Pantry
