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- Slow-braised Lamb Shoulder with a Miso Caramel Glaze
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Ingredients
- 1 tsp fine sea salt
- 1 (28g) tin anchovies
- 2 tbsp pink peppercorns, lightly crushed
- 25g rosemary, ½ leaves picked and finely chopped, ½ left whole
- 10 garlic cloves, peeled and lightly bruised with the back of a knife
- 1.6kg boneless lamb shoulder
- 1 good drizzle (approx. 1½ tbsp) olive oil
- 1 tbsp coriander seeds
- 3 tbsp (approx.) rapeseed oil
- 5g fresh curry leaves
- 40g white miso paste (check for gluten free)
- 40g demerara sugar
- 25ml sake
- 25ml mirin