MLA Glazed chai tea smoked lamb shoulder with vegetable spring rolls
- Prep time 30Min
- Cook time 2Hr
- Technique Grill
- Meat Lamb
- Cut Shoulder
- Serves 4
A succulent, smoky lamb shoulder glazed with a sweet and spicy maple syrup sauce, served with crispy vegetable spring rolls for a perfect balance of flavours.
Ingredients
Lamb:
- 1 450g boned, square-cut shoulder of Australian lamb
- ½ cup chai tea leaves, loose + 1 teaspoon, tied in muslin
- 1 cup chicken stock reduction
- ¼ cup vegetable oil, divided
Glaze:
- ½ cup maple syrup
- 1 red chili pepper, finely sliced
- 6 star anise
- 1 cinnamon stick, cracked
To Serve:
- 12 vegetable spring rolls, fried
Method
- Preheat oven to 250°F.
- Place the ½ cup of loose tea leaves and 1 teaspoon of oil into the base of a wok. Heat over high heat until tea begins to smoulder and smoke. Place lamb shoulder on a cooking rack, skin side up, and position rack over the tea. Cover with a lid. Reduce heat and continue to smoke 8 minutes. Remove and place in a deep baking dish.
- Pour the chicken stock and remaining oil over the lamb, then add the chai tied in muslin. Cover and weight with a second baking dish full of water. Bake the lamb in a preheated oven for 1 ½ hours.
- Remove lamb from the oven and cool completely in the refrigerator with weight intact. In a small saucepan, combine the maple syrup, chili, star anise and cinnamon stick, and simmer over low heat 5 minutes.
- When lamb is cold, cut into 6 equal portions. Heat a non-stick frying pan over high heat for 2 minutes. Add lamb, skin side down, and cook for 2 minutes until crisp. Reduce heat, turn lamb, and add a little of the glaze to the pan. Continue to cook over medium heat until lamb is heated through.
- To serve, glaze lamb with the rest of the maple glaze, with vegetable spring rolls on the side.
