THE JUNIPER MEAT-SWELL
(Our Play on Braised Lamb with Juniper)
Ingredients: 800g Lamb shoulder (cubed), 6 Juniper berries (crushed), 1 tsp Black pepper, 1 tsp Dried Thyme, 2 Red onions (pureed), 2 cloves Garlic, 400ml Red wine, 400ml Beef stock, 1 tbsp Honey...
Ingredients
- 800g Lamb shoulder (cubed)
- 6 Juniper berries (crushed)
- 1 tsp Black pepper
- 1 tsp Dried Thyme
- 2 Red onions (pureed)
- 2 cloves Garlic
- 400ml Red wine
- 400ml Beef stock
- 1 tbsp Honey
Cooking Method
- The Scorch Sear lamb in a heavy pot until dark brown and charred; remove.
- The Architect Fry onion puree in the fat until it turns into a dark sweet jam.
- The Bloom Add garlic and the crushed berries with a 40ml splash of wine; the steam will release the gin-like perfume.
- The slow Swell Add remaining wine, stock, and honey; return lamb. Simmer covered for 80 minutes.
- The Final Flourish Finish with raw extra virgin olive oil and a sprig of fresh rosemary.
