Michael Cahill Braised Lamb, Jalapeño and Provolone Bites
- Prep time 3Hr
- Cook time 5Min
- Technique Braise
- Meat Lamb
- Cut Rump
- Serves 120
These braised lamb bites are a refined take on classic Aussie pub grub. Australian lamb rump is slowly braised until tender, shredded and encased in crisp puff pastry with pickled jalapeño and provolone cheese. The bites are deep-fried until golden, lightly seasoned and served hot, delivering rich lamb flavour with a spicy kick and creamy finish, perfect for canapé or cocktail service.
Ingredients
Lamb Braise
- 4 kg lamb rump and offcuts
- 1 kg onions, diced
- 1 garlic bulb, halved
- Rosemary – as required
- 50 g medium ground black pepper
- Sea salt flakes – as required
- Water – as required
- Red wine – as required
Filling
- 2 slices pickled jalapeño per puff
- 10 g provolone cheese per puff
Pastry
- Puff pastry sheets, store-bought – as required
- Salt – for seasoning at service
Method
Lamb Braise
- Lightly season the lamb and seal on a hot grill until well coloured.
- Dice the onions evenly.
- Halve the garlic bulb and caramelise on the grill.
- Transfer the lamb, onions and garlic to a braising pot.
- Add rosemary, black pepper, sea salt, red wine and enough water to just cover the meat.
- Braise gently for 1½ hours, or until the lamb is tender.
- Remove the lamb from the stock and allow to cool.
- Once cooled, shred the lamb and refrigerate until cold.
- Retain the braising liquid for future use.
Building the Bites
- Cut the puff pastry into 105 mm rounds.
- Roll 25 g of shredded lamb into a ball and place in the centre of each pastry round.
- Add two slices of pickled jalapeño and 10 g of provolone cheese.
- Encase and seal the pastry firmly.
- Deep-fry at 180°C until golden and crisp.
- Season lightly with salt and allow to cool slightly before serving.
