CHEF FRANCIS THUAN Aussie Lamb Rump (Mulwarra)
- Prep time 20Min
- Cook time 2Hr
- Technique Stir Fry
- Meat Lamb
- Cut Shoulder
- Serves 4
A flavour-packed barbecue dish featuring tender lamb rump, brined for perfect juiciness, served with stout garlic miso, crispy shallots, and edible flowers.
Ingredients
- 150g lamb rump
- 80g shallots, burnt and peeled
- 6 shallot petals, pickled
- 5g crispy shallots
- 50g stout garlic miso
- A dash of rosemary oil
- Edible flowers and leaves
STOUT GARLIC MISO:
- 330g stout beer
- 100g garlic (peeled)
- 200g milk
- 30g miso
BRINE FOR LAMB:
- 3kg lamb rump
- 500g water
- 500g ice
- 100g salt
- 20g sugar
- 5g black peppercorns
- 4 bay leaves
- 30g fresh rosemary
- 1 clove
- 2 garlic heads, cut in half
LAMB RUB:
- 10g kosher salt
- 5g dried orange peel
- 5g smoked paprika
- 10g coriander seeds (toasted and ground)
- 5g garlic powder
Method
STOUT GARLIC MISO:
- Bring the stout beer, garlic, and milk to a boil over medium heat, cooking until the garlic becomes soft (about 20 minutes).
- Season with miso and blend until smooth.
BRINE FOR LAMB:
- Combine all the spices, salt, sugar, and herbs in a pot with the water.
- Bring to a boil, then let it infuse off the heat for 10 minutes.
- Add the ice and allow the brine to cool completely.
- Once cooled, place the lamb into the brine and refrigerate for 30 minutes.
- After brining, remove the lamb and let it drain in the fridge for 1 hour.
LAMB RUB:
- Mix all the ingredients for the rub together.
