Cooking with beer –Grass Fed lamb shoulder Published by People We Love | February 17, 2014 Rich Keam Who doesn’t like a great cut of meat and a beer to match? We’ve all had or heard of beer battered fish and chips, but my mate Mitch at Beersine in Perth, Western Australia’s sunny capital, takes things to a different level. He makes beer cheese, hop honey, meats cured in malt. I think if he could do a beer breakfast cereal, he’d probably do that as well. His thing is that cooking with beer isn’t just a slug of beer for the pot and one for the chef. He adds malts and all kinds of things to give you a dish unlike another. He shared this recipe with me for a beautiful lamb shoulder. Ingredients Boned rolled lamb shoulder 3 Colour Organic Quinoa 300ml Pale Ale (In WA Mitch uses local Feral Hop Hog or a Sierra Nevada Pale as a readily available substitute) A good handful (about 150-200g) Pale Ale Malt 1 head of garlic Grapes Pomegranate Figs Corn roasted and de husked Mint, Basil, Parsley Juice of 1 lemon and 2 limes Tomato 200 ml Extra Virgin Olive Oil half for salad and half for lamb Sunflower seeds Organic Almonds Binary Chilli Sauce Method Put the lamb shoulder in roasting pan with a lid. Rub the leg with olive oil, salt, pepper and milled pale malt. Put the garlic into the pan, pour pale ale into the bottom of the pan and cover with a lid. Into the oven at 180 degrees for 30 minutes. Remove the lid after the initial 30 minutes, baste the lamb and then reduce the heat to 140 degrees for 1.5 hours. Remove and don’t forget to allow the meat to rest properly. Reserve the cooking juices from the pan. Cook your quinoa and add all other ingredients with the exception of the figs. Grill these slightly to bring out the natural sweetness. Toss the salad together and adjust seasoning if required. The pale malt will have helped thicken the reserved juices and gives a savoury almost biscuity flavour and texture. The malt on the lamb should become crisp. If there is any sauce left you can reserve and freeze for use next time as a base. Over time you’ll end up with a “beery” master stock that will get better and better. Serve with any good craft beer from a pale ale up to an amber or a hopped red ale. Most importantly use the salad ingredients as a guide as long as its seasonal and local you’re in flavour country.
Posted on: Thu, 06 Mar 2014 14:15:47 +0000
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