1.5-2kg lamb blade shoulder joint
1 packet enoki mushroom
200g ghost mushroom
200g pine mushrooms
350g button mushrooms
4 cloves garlic
1 bunch rosemary
100ml olive oil
40g black truffle, chopped
100g white quinoa, cooked
10 leaves of chimi de rapa (replace with kale if unavailable)
300g carrot puree
6 baby leeks
- Preheat the Electrolux Steam oven to 130°C using the Electrolux Steam cooking function.
- In a blender place the rosemary, half the garlic and oil and blend for 30 secs. Marinate the lamb in this mixture.
- Place in a deep baking tray. Add the water.
- Cook for 3 hours. Lamb should be very tender and easy to pull apart. Reserve meat juices.
- Once cooked, strip the meat from the bone and shred. Mix with the cooking juices from the baking tray. Press the meat into a flat tray, creating an even, flat surface.
- Set in the fridge overnight. The next day, use a metal ring to cut discs of the meat. Wrap discs in the chimi de rapa or kale. Set aside until needed.
- Peel and slice the carrots. Set aside.
- Place the sliced shallot and garlic in a pot with a splash of oil. Slowly cook until just tender. Add the carrot and cover with stock. Simmer until carrots are tender. Once cooked, drain the remaining cooking liquid and blend solids until puree-like.
- Prep mushrooms by chopping into 3cm slices. Pan fry in butter.
- Mix the finely chopped truffle with the cooked quinoa. Set aside until ready to serve.
- Blanch the leeks in salted water. Refresh. When ready to serve, heat in a pan with butter and salt, until warmed through.