Marinated Lumina Lamb Shoulder
Seared Cabbage, Puffed Rice, Spiced Fried Shallots
Chef Michael Boyer of Nordstrom | Uxbridge, MA
Yield: 4 servings
“Lumina lamb is a great product to work with. I appreciate its mild flavor, both in the roasted shoulder and the caramelized fat. I was very inspired by how the lambs are cared for from start to finish. I chose to focus on the flavors of cumin, chile, and Sichuan peppercorns. I love how the taste, texture, and experience of these spices contrast the richness of the lamb and linger with floral and citrus notes. I paired the lamb with a seared cabbage for a textural component, but chose to char it, which brings out the sweetness of the interior.” — Chef Michael Boyer
Adapted by StarChefs | January 2024 | Photos: Jayna Kropas
INGREDIENTS
Marinated Lamb:
Lumina supreme lamb shoulder
2 tablespoons extra virgin olive oil
2 tablespoons sea salt
¼ cup peanut oil
¼ cup minced ginger
¼ cup minced garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup sliced scallions
1 cup gluten-free tamari
½ cup seasoned rice vinegar
¼ cup toasted sesame oil
1 tablespoon toasted ground cumin
1 tablespoon Korean chile flakes
Spiced Shallots:
3 ounces fried shallots
½ cup roasted peanuts
½ tablespoon Sichuan peppercorn oil
1 tablespoon light brown sugar
1 tablespoon dried goji berries
1 tablespoon mushroom powder
1 tablespoon pink peppercorns
½ teaspoon kosher salt
Seared Cabbage:
Green cabbage, wedged
2 tablespoons canola oil
To Assemble and Serve:
Steamed long grain rice, cooled and air-dried
4 tablespoons canola oil
1 tablespoon ground cumin
1 teaspoon Korean chile flakes
1 tablespoon ground red Sichuan peppercorn, toasted
METHOD
For the Marinated Lamb:
Heat oven to 300°F. Generously coat lamb with olive oil and sea salt. Place on a hotel pan and roast 4 hours, or until the exterior of the lamb is golden brown and the meat is tender. Let cool to room temperature. Once cooled, remove bones and cartilage from the shoulder. Set aside. In a saucepan over medium-high heat, warm peanut oil. Add ginger, garlic, kosher salt, and black pepper. Cook until garlic is golden brown and fragrant. Remove from heat and add remaining ingredients. Pour mixture over roasted lamb. Cover and refrigerate overnight.
For the Spiced Shallots:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Seared Cabbage:
In a cast iron skillet over high flame, heat canola oil. Add cabbage wedges, working in batches if needed, and char on all sides. Set aside.
To Assemble and Serve:
Heat oven to 375°F. Strain Marinated Lamb, reserving marinade and lamb separately. Slice Marinated Lamb into ½-inch pieces and set aside. Any lamb pieces that are not held intact, pull and reserve separately. In a cast iron skillet over medium-high flame, heat 2 tablespoons oil. Add Marinated Lamb slices and sear on both sides until lightly charred. Brush Marinated Lamb and Seared Cabbage with reserved marinade liquid. Place Marinated Lamb and Seared Cabbage in a hotel pan and roast 3 minutes, or until warmed through. Set aside. In a separate cast iron skillet over medium flame, heat remaining 2 tablespoons oil. Add rice and toast until lightly golden and crispy. Add pulled Marinated Lamb and season with cumin, chile flakes, and Sichuan peppercorn. Spoon rice mixture onto the side of a serving plate. Arrange Seared Cabbage and Marinated Lamb slices on the plate. Garnish with ¼ cup Spiced Shallots.
