Tuesday, November 22, 2011

Salt Baked Lamb Shoulder

Salt Baked Lamb Shoulder
            -Split the lamb shoulder and take out the bone. Trim all hard fat off, and take out all the glads. Then pound out until it is even thickness. Season it with salt and pepper, meat glue it, roll it in plastic wrap, tie both ends with bouchers string and let the meat glue set for 6 hours in the cooler. Meanwhile mix salt, pepper, herbs, lemon zest, spices and a touch of sugar. Then mix that mixture with egg whites until the salt is like wet sand and able to clump in your hands. After six hours unwrap lamb shoulder, then wrap it in a single layer of cheese cloth, wrap tight and tie of both ends. On a sheet pan put some of the salt mixture, about a half an inch thick as long as the shoulder is. Place shoulder ontop of the salt and pack the rest of the salt around the shoulder, it will be a thick layer of salt. Bake in a 300 F oven.

Perserved Lemon Risotto
Smoked Eggplant
Pickled Cucumber Skin
Micro Cilantro

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