Category Lamb

Pulled Lamb Burgers


PULLED LAMB BURGERS WITH SLAW AND CHIPOTLE MAYONNAISE

We had a little family get together over the weekend and what better excuse to bust out my SousVide. I haven’t used it to cook lamb before so I thought I would give it a go. Cooking for 8 people, it had to be something a little more on the simpler side but no sacrifice on flavor was to be spared – so burgers was a great choice. I hope you enjoy this recipe as much as we all did and I will include a link at the end of the page for those who don’t have a SousVide can still make this awesome burger. On a side note, can I just say that when cooking for a large group of people, the SousVide is the one of the best pieces of equipment.

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Pulled Lamb Burger with Slaw and Chipotle Mayonnaise

INGREDIENTS

– Lamb (Shoulder or Leg, Bone removed)

– Beef Stock (or lamb if you can get it or make it)

– Burger Buns

– Half a Green Cabbage (Finely sliced)

– Half a Red Cabbage (Finely Sliced)

– 1 Carrot (Julienne)

– 2 Dill Cucumbers (Finely diced)

– 1 ½ Cups of Mayonnaise

– 2 Re-hydrated Chipotle Chiles

– 2 Tbsp (15ml) Freshly Squeezed Lime Juice

METHOD

First fill your Sousvide with water and set to 70ºC. Debone and butterfly the lamb and place into a vacuum bag with the stock. Vacuum the air out of the bag and place into the Sousvide for 10 hours (you can place the sealed bag into the fridge the night before if you wish to marinate and get those flavors into the meat). There is a link below to a Jamie Oliver recipe where you can substitute the SousVide for an oven.

Lamb in it’s three stages of removing the bone
Lamb and Stock vacuumed in the bag

In the mean time place the 2 re-hydrated chiles, mayonnaise and lime juice into a small food processor or blender and blitz. Pour into a small bowl ready for the Slaw.

For the slaw place the cabbage, carrot and dill cucumber into a large bowl. If you are making this for people who don’t like chili then use regular mayonnaise and you can spoon the chipotle one on as a sauce. Otherwise, place 1 cup of the chipotle mayonnaise in the bowl and mix to combine.

When the meat is ready to come out of the Sousvide, cut the bag open and brown the meat accordingly (I know you saw in the photos I used a fry-pan instead of my Searzall but I ran out of gas! Rookie mistake). Once browned, place on a board and with two forks pull apart the lamb.

Browning nicely!
Pulled Lamb

To build your burger, place some pulled lamb on the bottom half of your bun, some slaw on top of that, a good dollop or Chipotle mayonnaise, lastly top with your bun and enjoy!

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Best!

My friends over at Mane Liquor recommend a Super Cold Mornington Pale Ale to pair with this awesome burger.

Link below for people who do not own a SousVide.

http://www.jamieoliver.com/recipes/lamb-recipes/incredible-roasted-shoulder-of-lamb-with-smashed-veg-and-greens/#P5FbMervfM3fhCwj.97

Experiment Day 1


LAMB BRAINS, SWEET BREADS AND CALF LIVER

What can I say other than this was fun! I am all for trying new things so when my cooking buddy suggested that we try a recipe from “The Complete Nose to Tail” by Fergus Henderson and Justin Piers Gellatly I knew what we were in for.  So when Matt said we should try lambs brains I thought why the hell not. Then off we went to Torre Butcher in Northbridge, Perth. These guys are awesome, we were expecting the offal to be frozen but it all came out fresh which made it even better.

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INGREDIENTS

– 2 Onions, Peeled

– 2 Carrots, Peeled

– 2 Leeks, Peeled

– 2 Sticks of Celery

– 1 Whole Head of Garlic

– Black Peppercorns

– Bay Leaf

– A Bundle of Fresh Herbs

– 6 Lamb Brains, Rinsed in Cold Water

– Plain Flour, Season with Salt and Pepper

– 4 Eggs

– Fine Dry Bread Crumbs

– Vegetable Oil for Deep Frying

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METHOD

Place all stock, vegetables and herbs into a pot of water and bring to a simmer for fifteen minutes. Gently lower the lamb brains into the pot, let them gently cook for six minutes. Remove the brains with a slotted spoon and leave to cool on a tray. When they have cooled enough and have gone firm you are then to separate the lobes.

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Meanwhile prepare 3 bowls. The first with the seasoned flour, the second with the egg whisked and the third with the bread crumbs. Then you want to heat the oil in a pot – you don’t want to let the brains get to soggy.

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Next you want to dip the brains into the flour, then the egg, into the breadcrumbs and then onto a plate lined with paper towel ready for frying. Once you have completed crumbing the brains and the oil is hot, pop them in until crisp. This will take a matter of minutes. Drain on a paper towel and serve hot with your desired sauce. We had them with some Home Cooked Heston spicy ketchup and lemon wedges.

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New to the Home Cooked Heston Blog is beer matching. My good friends at Mane Liquor here in Perth are going to start matching the beer and my cooking buddy Matt Power will be matching the wine. I will make a new category for the different types of beer and wine to match different foods. This week for the brains they have matched La Sirène Wild Saison and the Cullen Estate Sauvignon Blanc 2008

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Lastly because it was an experiment day, we also tried sweet breads, which we crumbed and deep fried some calf liver which we sautéed in a hot pan with some lemon juice and some of Torre’s nice big Italian pork sausages which were tasty.

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Full credit for the brains recipe to Fergus Henderson and Justin Piers Gellatly. Credit to Australian Wine Journal Blog for the Cullen photo I forgot to take one.

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PS. This book will be the death of me!