Deeply warming and beautifully spiced, this succulent lamb shoulder is paired with thick rice noodles and the bright flavours of pickled cucumbers. With just the right amount of spice and a pleasant touch of acid, I’ve paired the dish with the delicious 2014 Southern Valleys Pinot noir from my friends Nautilus Estate. A combination that is perfect to share with friends on one of these cool spring night.
I've been working with Nautilus to create recipes that match beautifully with their gorgeous wines. As you might imagine, this is a VERY enjoyable project. Im looking forward to sharing more of these recipes with you.
Hugs. Kelly xo
Asian spiced lamb shoulder w/ rice noodles & quick pickled cucumber
2 tablespoon cumin seeds
2 tablespoons fennel seeds
2 tabelspoons coriander seeds
1.3kg Boneless lamb shoulder
3 tablespoons finely grated ginger root
5 garlic cloves
3 tablespoons fish sauce
3 tablespoons soy sauce
4 tablespoon mirin
1 ½ teaspoon dried red chilli
1 1/2 litre chicken stock
300g thick rice stick noodles
Sea salt and cracked black pepper
Quick pickled cucumbers
½ telegraph cucumber – halved, deseeded and finely sliced
Pinch of salt
¼ cup rice wine vinegar
2 teaspoons brown sugar
Pinch red chilli flakes
To serve: 1 spring onion – green part thinly sliced, black sesame seeds
Cucumber method (prepare 2-24 hours in advance)
Toss the cucumber with the salt and leave for 10 minutes. Drain any liquid that is produced and mix together with the rice wine vinegar and brown sugar. Sprinkle lightly with dried chilli flakes. Stir and place in the fridge until ready to use.
Preheat oven to 200 degrees Celsius.
Place the cumin seeds, fennel seeds and coriander seeds into a dry sauté pan over a medium heat. Gently cook, moving regularly for 2-3 minutes until fragrant. Place in a mortar and pestle. Grind into a fine powder.
Season the lamb shoulder and place in the oven to brown for 30 minutes.
Heat a generous glug of olive oil in the saute pan over a medium/low heat. Add ginger and garlic. Cook gently, without browning for 4 minutes. Add the crushed spices, fish sauce, soy sauce, mirin, dried chilli and chicken stock. Bring to a boil. Pour over the lamb after it’s initial 30 minutes in the oven. Cover tightly with a lid or tinfoil. Reduce the heat to 140 degrees celsius and cook for 3 ½ hours, spooning the juices over the meat every hour. Remove the tinfoil and cook for a further 30 minutes uncovered. Use two large forks to pull apart meat into chunks. Keep warm until ready to serve.
To assemble: Prepare noodles according to the packet instructions. Do not undertake this step until you are ready to serve as you don’t want to the noodles to become gluggy.
Divide the noodles between warmed bowls. Top with meat and big spoonfuls of broth. Pair with pickled cucumbers, spring onion and sesame seeds. Serve immediately.