Braised Lamb Adobo

Lumina Lamb Shoulder, Atchara, Toasted Barley, Lettuce

Chef Paul Terceros of Otis | Brooklyn

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Adapted by StarChefs | July 2023

INGREDIENTS

Braised Lamb Adobo:
1 Lumina supreme lamb shoulder, deboned
Kosher salt
Ground black pepper
1 tablespoon toasted coriander seeds
1 tablespoon toasted cumin seeds
1 tablespoon toasted caraway seeds
1 quart soy sauce
1 cup brown sugar
1 cup mirin
1 jalapeño, halved
1 onion, halved
6 cloves garlic, crushed
5 bay leaves

Atchara:
1 green papaya, peeled and thinly sliced
1 green mango, peeled and thinly sliced
1 large carrot, peeled and thinly sliced
6 cloves garlic, crushed
½ cup sultanas
1 habanero, halved
1 jalapeño, halved
Salt
2 quarts rice vinegar
1 cup sugar

Toasted Barley:
1 cup barley
4 sprigs thyme
1 bay leaf

To Assemble and Serve:
Lettuce leaves

METHOD

For the Braised Lamb Adobo:
Heat oven to 350°F. Generously season lamb with salt and pepper. Roll and tie with butcher's twine. In a pan over high heat, sear lamb on all sides. Set aside. In a separate sauté pan, toast spices until fragrant. Transfer to a Dutch oven with seared lamb, all remaining ingredients, and 1 quart water. Braise in the oven 4 hours, or until fork tender. Let cool, then refrigerate overnight with the braising liquid.

For the Atchara:
In a mixing bowl, add papaya, mango, carrot, garlic, sultanas, habanero, and jalapeño. Lightly season with salt. Let sit 30 minutes at room temperature, then strain and transfer to a nonreactive container. Set aside. In a saucepan over medium-high heat, bring rice vinegar, sugar, a pinch of salt, and 2 cups water to a boil. Once boiling, pour over vegetables. Cover and refrigerate.

For the Toasted Barley:
In a saucepan over medium-low heat, toast barley. Add thyme, bay leaf, and 3 cups water. Bring to a boil, then reduce heat and let simmer 30 minutes. Remove from heat and set aside.

To Assemble and Serve:
Heat oven to 350°F. Remove Braised Lamb Adobo from the refrigerator and separate lamb and braising liquid. In a saucepan over medium heat, add the braising liquid and cook until liquid is reduced by half. Cover and keep warm. Slice Braised Lamb Adobo into ½-inch thick slices. Generously glaze with the braising liquid reduction. Transfer Braised Lamb Adobo to a sheet tray and cook 15 minutes in the oven, or until warmed through. Let rest. In a mixing bowl, toss to combine Atchara and Toasted Barley. Set aside. Transfer sliced Braised Lamb Adobo to one side of a serving plate. On the other side, arrange Atchara mixture. Serve with lettuce leaves.

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