Pulled lamb, asian herbs, lime and peppercorn dressing

Name: Pulled lamb, asian herbs, lime and peppercorn dressing
Yield: 4
Ingredients: 1.3kg lamb shoulder (bone in); 40.00 ml extra virgin olive oil; 1/2 bunch each coriander sprigs (we used Woolworths Macro), holy basil (substitute Thai basil) and warrigal greens (substitute extra coriander), sprigs picked; Finely chopped red chilli and banana shallot, and lime cheeks, to serve; 20g shaved palm sugar; 2 tbs each lemon juice and lime juice; 2 tsp black peppercorns, toasted; 50.00 ml coriander seeds, toasted; 20.00 ml fish sauce; 150ml grapeseed oil

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by delicious. team

delicious. team

Aug 11, 2018

"Native foods give us the distinctive taste of Australia" - Peter Hardwick. Recipe by Ally Waddell and Peter Hardwick.

1.3kg lamb shoulder (bone in)
2 tbs extra virgin olive oil
1/2 bunch each coriander sprigs (we used Woolworths Macro), holy basil (substitute Thai basil) and warrigal greens (substitute extra coriander), sprigs picked
Finely chopped red chilli and banana shallot, and lime cheeks, to serve

Lime and peppercorn dressing

20g shaved palm sugar
2 tbs each lemon juice and lime juice
2 tsp black peppercorns, toasted
2 1/2 tbs coriander seeds, toasted
1 tbs fish sauce
150ml grapeseed oil

Method

1.

Preheat oven to 150°C. Grease a baking tray and line with baking paper.
2.

Rub lamb with oil and 2 tsp salt flakes. Place on prepared tray and roast for 6 hours or until meat is very tender.
3.

Meanwhile, to make dressing, combine palm sugar and lemon and lime juice in a small saucepan over medium-high heat. Cook, stirring constantly, to dissolve the sugar. Using a mortar and pestle, pound peppercorns and coriander seeds until finely ground. Transfer palm sugar mixture, pepper mixture and fish sauce to a blender and whiz until well combined. With the motor running, slowly add oil in a steady stream until well combined.
4.

Scatter coriander, basil and warrigal greens over a plater and place lamb alongside. Drizzle lamb liberally with dressing and scatter with chilli and banana shallot. Serve with lime cheeks and remaining dressing.