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Lamb, Saag, Spiced Jus
Recipe by Sarah Todd
Meat lovers rejoice with this succulent lamb backstrap with a side of saag and spiced jus with shredded lamb to finish
- Steps
- Ingredients
Steps
- Fill and heat a water bath to 85oC.
- For the Spiced Jus, prepare a lamb stock. Heat the pressure cooker on sauté mode. Season the lamb shoulder generously and place into a pressure cooker. Sear on all sides until browned all over. Add enough water to cover, then seal and cook on high pressure for 1 hour.
- Peel the onions and use a mandolin to thinly slice.
- Place grapeseed oil and sliced onions into a large frypan and cook over medium heat until dark golden and sweet, about 20 minutes. Add water, stock and apple cider vinegar to deglaze pan. Transfer onion and liquid to a large vacuum sealable bag. Vacuum seal then carefully submerge bag in water bath for 60 minutes.
- Once lamb shoulder has cooked, release steam and uncover. Remove 2 cups of cooking liquid and strain into a saucepan. Simmer and skim surface to remove excess fat and scum, until reduced by half. Allow the lamb to cool in the remaining liquid.
- Place red wine vinegar, red onion, sugar and coriander into a small saucepan and bring to the boil. Set aside to infuse for 30 minutes.
- Pour the cooking water through a fine sieve into a small saucepan and simmer until reduced until thickened to ½ cup. Add garam masala and season. Remove from the heat.
- Remove onions from water bath. Whilst warm, pass through a coffee filter into a medium saucepan, pressing the onions to remove as much liquid as possible. Discard the onions and filter.
- Place cooking liquid over high heat and boil until reduced to 250ml, skimming impurities from the surface and discarding. Reserve ¼ cup for dressing the shredded lamb. Add the reduced lamb stock to the remainder and simmer until reduced to about 250ml. Remove from the heat, cover and set aside.
- For the Lamb, place backstraps on a small wire rack set over an oven tray.
- Place dry spices in a medium saucepan and lightly toast over medium heat until fragrant.
- Add the salt and sugar to the pan along with the thyme, bay leaves, citrus zests and 500ml water and bring to the boil. Stir until the salt and sugar have completely dissolved, then remove from the heat. Pour into a deep baking dish and add remaining 1L water. Allow to cool to room temperature then add the lamb and set aside to brine for 60 minutes.
- Rinse lamb briefly in cold water and pat dry.
- Place a large frypan over medium high heat. Add oil, butter and garam masala and when foaming, add lamb and cook until well caramelised, turning and basting until the internal temperature of the lamb reaches 50-52oC. Remove from the pan and place onto a warm tray to rest.
- For the Saag, place olive oil into a medium saucepan over medium heat. Add shallot and garlic and cook until translucent. Add spinach and cook until soft. Add cream and cook until reduced. Transfer to a high power blender and process until very smooth. Season with salt, to taste. Cover to keep warm and set aside.
- To serve, shred the lamb shoulder and place into a bowl. Add the pickled onions, chopped fennel, reduced onion liquid and season to taste. Place two portions of lamb backstrap onto plates. Top one portion on each plate with 1 heaped tablespoon shredded lamb. Add 1 tablespoon saag, fresh mint and fennel fronds and a drizzle of spiced jus.
