- Lamb shoulder
- 75oz of salt
- .25oz maple
- 1 Gallon water
- Olive Oil
- 750 ml white wine
- 1 T white peppercorns toasted
- 1 T coriander toasted
- Fish sauce to taste, approx. 1/4 cup
- 1 bunch fresh thyme
- 2 heads of garlic split
- 2 white onions halved
- 1 bulb fennel, quartered
- ½ gallon + 2 cups milk
- 1 cup milk powder
- 3T old yogurt
- Braised Lamb
- Reduced Cooking Liquid
- Charred cucumbers
- Pink Peppercorns
- Bring the gallon of water, .75oz of salt and .25oz to a boil.
- Let cool to room temp.
- Drop in the lamb.
- Brine your lamb shoulder for 24-48 hours.
- Remove the lamb from the braising liquid and wash off extra brine.
- Season lamb shoulder with salt and pepper.
- Grill your lamb shoulder over low heat until nice caramelization happens, rotating often and basting with olive oil regularly with an herb brush.
- Combine 750 ml white wine, 1 T white peppercorns toasted, 1 T coriander toasted, Fish sauce to taste (approx. 1/4 cup), 1 bunch fresh thyme, 2 heads of garlic split, 2 white onions halved and 1 bulb fennel quartered into a large deep hotel pan and bring to a boil.
- Check for seasoning and then add your browned lamb.
- Cook in a covered cocotte or covered in a large roasting pan at 200F for approx. 8 hours and cooked to an internal temp of 180F.
- Make sure to rotate and baste during the cooking process on the hour.
- Once rested portion the lamb and cool in the strained braising liquid.
- They will also double as your sauce.
- Let lamb cool to the point where you can handle it. Pull the muscle groups, discard the bones.
- Strain roasting liquid and reduce by 1/3.
- Heat milk and milk powder to 185F and then cool to 110F.
- Whisk in the old yogurt and then place in lightly covered jars in the c vap at 104F for 24 hours or until the milk thickens.
- Cut cucumbers in half.
- Toss in oil and salt.
- Grill until charred on both sides.
- Heat a cast iron skillet (or grill) and heat the chunks of lamb through (getting some nice color as you go).
- Toss with the reduced cooking liquid.
- Plate with a generous dollop of yogurt.
- Top with ground pink peppercorns.
- Serve with charred cucumber.