Grilled Lamb Shoulder

Persian Cucumber, Whipped Feta, Pomegranate, Smoked Olive Oil, Herbs, and Pita

Chef Lee Gregory of Southbound | Richmond, VA
Yield: 4 servings

Adapted by StarChefs | March 2022

INGREDIENTS:

Lamb Shoulder:
1 boneless Australian lamb shoulder
Salt
Black pepper
8 cloves garlic
3 bay leaves
1 bunch thyme

Whipped Feta:
One 12-ounce block of feta, crumbled, water reserved
3 ounces smoked olive oil
Zest and juice of 1 lemon

To Assemble and Serve:
Mixed herbs, such as mint, basil, nasturtium, and shiso
Seeds of 1 pomegranate
8 Persian cucumbers, sliced and pat dry
Salt
Black pepper
Olive oil
Pita bread
Juice of 1 lemon
3 ounces pomegranate molasses
Za'atar

METHOD:

For the Lamb Shoulder:
Heat the water bath of an immersion circulator to 162°F. Season lamb shoulder with salt and pepper. In a vacuum bag, add seasoned lamb, garlic, and herbs. Cook sous vide 8 to 24 hours (or overnight). Remove lamb from the bag. Let cool to room temperature. Cut into 4 portions and set aside. 

For the Whipped Feta:
In a Vitamix blender, add crumbled feta, with some of its water, smoked olive oil, lemon zest, and lemon juice. Blend until smooth. 

To Assemble and Serve:
In a medium bowl, toss herbs with pomegranate seeds. Set aside. Heat a hardwood charcoal grill to medium-high to high heat. Season Lamb Shoulder and cucumbers with salt and pepper and drizzle with olive oil. Grill Lamb Shoulder, cucumbers, and pita until nicely charred and warmed through. Remove from heat. Cut grilled cucumbers into bite-sized pieces then add to the bowl of herbs. Toss to combine with lemon and more olive oil. Serve Lamb Shoulder with the cucumber salad, Whipped Feta, and grilled pita. Finish with a drizzle of pomegranate molasses and a sprinkle of za’atar. 

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