Recipe: Bret Cameron's braised lamb shoulder with nut rice, native dukkah, yoghurt and baby carrots
Bret Cameron, head chef of The Pacific Club Bondi Beach and former head chef of Harvest Newrybar, shares his recipe for braised lamb shoulder with nut rice, native dukkah, yoghurt and baby carrots.
BRET CAMERON’S BRAISED LAMB SHOULDER WITH NUT RICE, NATIVE DUKKAH, YOGHURT AND BABY CARROTS
Serves 2-3 people
1 lamb shoulder
2 cloves garlic
1 l chicken stock
1 cinnamon quill
1 star anise
1 tsp coriander seeds
1 tsp fennel seeds
½ bunch coriander
½ bunch mint
200 ml yoghurt
1 bunch baby carrots
250 g Nimbin Valley jasmine rice
750 ml chicken stock
150 ml extra virgin olive oil
1 cinnamon quill
200 g macadamia nuts
1 tsp wattleseed
1 tsp lemon myrtle powder
1 tsp aniseed myrtle powder
1 tsp freeze dried Davidsons plum
1 tsp freeze dried fingerlime
- Preheat oven to 160°C. Seal the lamb shoulder in a hot cast iron braising dish, add the onion, carrot and garlic, continue to brown. Add the stock, spices and squeezed lemon. Cover and place in the oven, cook for 4-6 hours, till soft to touch. The meat should just fall away from the bone. Once cooked, pull out and rest for 30 min.
- Dress carrots in a little olive oil and roast in oven for 20 min or until cooked.
- Heat a saucepan to a medium heat, sweat off onion in olive oil until golden in colour. Add rice, cinnamon and stock, bring to the boil then turn down to a simmer, cover and cook for 16 minutes, stirring occasionally.
- For the dukkah, roast the nuts for 4-6mins, till golden brown. Leave to cool and then pulse in a blender before mixing with the other ingredients.
- Place lamb on a serving platter, mix rice with half the mint and coriander and serve beside lamb. Top with carrots and yoghurt, garnish with coriander and mint.