Pressed lamb shoulder, fermented mint, spring greens
- Main
- Medium
- 4
- 60 minutes
PT1H
Michael Bremner serves his pressed lamb shoulder recipe with fermented mint and spring greens, a dish that breathes new life into classic flavour combinations. The lamb may seem like a lot of work, but this process of cooking results in tender meat with a sublimely crisp and golden exterior – well worth the effort.
Ingredients
Pressed lamb shoulder
- 1 lamb shoulder
- 1/2 sprig of rosemary , leaves picked
- 1/2 sprig of thyme , leaves picked
- 1 garlic bulb , peeled
- salt
- 100ml of light olive oil
Fermented mint
Spring greens
- spring greens, 4–6 large leaves
- extra virgin olive oil
- salt
Equipment
- Vacuum bags
- Bar sealer
- Blender
Method
2
Preheat the oven to 110°C/gas mark 1/4
3
To cook the lamb, add the herbs, garlic, salt and oil to a blender and blitz to combine. Rub the mixture all over the lamb shoulder and place in a deep pan. Cover with tin foil and cook in the oven for 10 hours
- 100ml of light olive oil
- 1/2 sprig of rosemary , leaves picked
- 1/2 sprig of thyme , leaves picked
- 1 garlic bulb , peeled
- salt
- 1 lamb shoulder
4
Remove from oven and set aside until cool enough to handle. Pick apart all the meat, trying to keep the muscles together as much as possible. Place in a large, flat, greaseproof paper-lined tray and press down until you have a 3–4cm layer of meat. Place another snugly-fitting tray on top, distribute weights over the surface down and place in the fridge for a few hours to cool (overnight preferably)
5
Preheat the oven to 170°C/gas mark 3.5
6
To prepare the greens, cut each leaf into 10cm squares. Wash well then blanch in salted, boiling water. Pat dry and season with a little olive oil and salt
- salt
- spring greens, 4–6 leaves
- extra virgin olive oil
7
To serve, cut the pressed lamb into even portions. Shallow-fry in light olive oil on a medium heat for a few minutes on each side until golden, then finish heating through in the oven for 5 minutes
8
Place a portion of lamb on each plate. Fill each of the mint leaves with a teaspoon of yoghurt, folding them over to enclose the yoghurt, and place around the lamb. Serve the spring greens on the side
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Pressed lamb shoulder, fermented mint, spring greens
