DIY Xmas: Roast lamb shoulder with glutinous rice stuffing


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By Rebecca Lynne Tan, Eunice Quek

The Straits Times

Tuesday, Dec 17, 2013

  • Christmas is a week away and if you are starting to fret about what to cook for your dinner party, stop.

    Six Singaporean chefs from five restaurants have put together festive recipes for home cooks including appetisers, main courses and a dessert.

    They have come up with a total of seven recipes that can each serve eight people.

    Bryan Chia and Petrina Loh, both 31, chef-owners of Morsels, a sharing plates restaurant in Mayo Street off Jalan Besar, whip up a recipe for a warm beef tripe and cannellini bean salad with roasted Roma tomatoes.

    They also share a recipe for a roast lamb shoulder with glutinous rice stuffing - a slightly Asian take on traditional versions of stuffing, which usually feature bread.

    Joseph Yeo, 31, chef and co-owner of SPR MRKT, a bistro in McCallum Street, offers a festive version of his bistro's grilled corn soup that includes crispy polenta cubes and chunks of turkey ham.

    For a decadent spin on Yuletide fare, chef-owner Bjorn Shen, 31, of Artichoke at Sculpture Square, dishes up a chicken double down burger with a honey butter glazed grilled ham.

    It is a slice of ham wedged between two chicken breasts, which form the "bun" for the burger - there is no bread here.

    He secures the burger with a candy cane instead of a toothpick, which imparts a hint of peppermint to the patty.

    Meanwhile, Matthew Mok, 38, of private dining restaurant The Rabbit Stash in Alexandra Road, pays homage to his roots with a Peranakan-style pumpkin curry that includes a spicy rempah and coconut cream drizzled over the dish.

    For dessert, let your guests help themselves to frozen berries, hot white chocolate sauce and a crunchy crumble, or plate it for them if you prefer.

    The dessert is by pasty chef and owner of Patisserie G, Gwen Lim, 40. It is inspired by a dessert she had at The Ivy in London, during her university days in the late 1990s.

    The best part about some of these chefs' recipes is that they offer ways to use up leftovers.

    Chop up ham and turkey and shuck yesterday's grilled corn to make chef Yeo's grilled corn soup.

    And in place of chicken breasts for chef Shen's chicken double down burger, use turkey.

    rltan@sph.com.sg

    euniceq@sph.com.sg


    Get a copy of The Straits Times or go to straitstimes.com for more stories.

  • 1.6kg boneless lamb shoulder
  • Kosher salt to taste
  • Black pepper to taste
  • 2 Tbs canola oil
  • For the gravy
  • Drippings from the roast lamb
  • 1 1/2 cups veal or beef stock
  • 1 tsp champagne vinegar
  • 1 tsp plain flour
  • For the stuffing
  • 1/2 cup glutinous rice
  • 1 cup water
  • 30g dried cranberries, chopped
  • 30g dried raisins, chopped
  • 1/8 cup red wine
  • 30g bacon, finely diced into 2mm cubes
  • A splash of canola oil
  • 30g shallot, finely diced
  • 25g spring onion stems, sliced into rings
  • 2g garlic, peeled and thinly sliced
  • 1/2 cup dashi or chicken stock
  • 1/2 tsp ponzu sauce (soy sauce flavoured with yuzu, from Japanese supermarkets)
  • 1/2 tsp kosher salt
  • 20g pistachios, toasted in a dry pan and crushed
  • Cracked black pepper to taste
  • For pomegranate yogurt
  • 1 1/2 cups Greek yogurt
  • 1/2 cup fresh pomegranate seeds
  • 1/2 tsp lemon zest, about 1/3 of a lemon
  • 1 tsp lemon juice, or to taste
  • 1 tsp kosher salt
  • A pinch of fine black pepper
  • 1. Wash the glutinous rice. Leave it to soak overnight, or at least four hours, in 1 cup of water.
  • 2. Soak the chopped dried fruit in red wine for at least two hours. Drain the fruit when ready to make to stuffing.
  • 3. When you are ready to roast the lamb, preheat oven to 110 deg C.
  • 4. Remove the netting from the lamb shoulder and lay the meat flat. Trim off the silver skin, sinew, soft glands and excess fat.
  • 5. Using the tip of a sharp knife, score the outer skin and fat of the lamb.
  • 6. Dry the meat with paper towels. Set aside.
  • 7. Meanwhile, prepare the stuffing. Place the bacon in a pot over medium heat, add a splash of oil and cook until the bacon is crispy. Set bacon aside.
  • 8. Sweat the shallots, sliced spring onion stems and garlic in the bacon oil until fragrant and the shallots become translucent. Add glutinous rice and fry until grains are well coated in oil.
  • 9. Add in bacon and the drained dried fruit. Continue to cook until well combined.
  • 10. Add in ponzu and stock gradually. It should come up to the same level as the rice and should not cover the grains. Add salt. Mix gently to make sure grains do not break.
  • 11. Leave it to cook uncovered, for five to 10 minutes, until the rice is just cooked and still al dente. Stir in the pistachios. Set aside and leave to cool.
  • 12. Season the outer side of the lamb with salt and pepper. Then flip it over and spread stuffing evenly onto the lamb, with more stuffing towards the centre. Tightly roll the lamb into a round and truss it with twine or reuse the netting that the lamb came in.
  • 13. Heat up a frying pan on medium to high heat. Add canola oil. Sear the lamb for three to four minutes to seal in the juices.
  • 14. Take the lamb out of the pan and place it on a roasting pan with a rack.
  • 15. Put it in the oven and roast for about 70 minutes at 110 deg C, or until the lamb's internal temperature reaches 50 deg C. Carry-over cooking will raise the internal temperature to between 54 and 58 deg C, so that the meat is medium rare.
  • 16. While the lamb is roasting, prepare the pomegranate yogurt. Mix the Greek yogurt with pomegranate seeds, lemon zest and juice, and season with salt and pepper. Refrigerate.
  • 17. When the lamb is done, remove it from the oven and leave it to rest for at least 20 minutes.
  • 18. Collect all the drippings from the roasting pan. Skim off excess fat and pour the juices into a frying pan.
  • 19. Heat up on medium heat and add flour. Cook for five minutes then add veal or beef stock and champagne vinegar. Turn the heat to low and reduce to a desired consistency.
  • 20. Slice the rested lamb into slices about 2.5cm thick so that the stuffing will not fall out. Serve with yogurt and gravy.
  • Serves eight.
  • Note: Roasting time will be less if using a convection oven. Reduce cooking time by a quarter.
 
 
 


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