Lamb Shoulder in Black Pepper Sauce with Celery Puree and Sea Buckthorn
Main Dishes • Kazakhstani
Description
This is how lamb is prepared at a popular American restaurant.
Ingredients
- Rack of Lamb 5 lbs
- Celery stalk 5 oz
- Grated Ginger Root 0 oz
- Garlic 0 oz
- Spanish onions 5 oz
- Carrot 5 oz
- Soy Sauce 5 fl oz
- Vegetable Oil 5 fl oz
- Water 2½ l
- Ground Black Pepper 0 oz
- Starch film 0 oz
- Celery salt 10 oz
- Onion 0 oz
- Milk 5 fl oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Trim the lamb shoulder of any membranes and tendons, brush it with olive oil, sprinkle with coarse salt, and sear it as a large piece.
Step 2
Sauté the celery root, red onion, garlic, and ginger together, then add soy sauce. Reduce the mixture, add 2 liters of water, and bring to a boil.
Step 3
Add the browned lamb to the prepared broth. Cover with a lid or aluminum foil and place in the oven for 4 hours at 355°F.
Step 4
Remove from the oven and let the meat sit in the broth until completely cooled.
Step 5
Remove the meat from the broth and strain the broth.
Step 6
Add crushed black peppercorns, soy sauce, and oyster sauce to the broth. Bring to a boil and thicken with cornstarch.
Step 7
Prepare the side dish: peel the celery root and cut it into large pieces, and chop the onion and garlic into random sizes. Sauté all the vegetables in butter until they turn golden. Add vegetable broth and simmer until cooked through. Blend the cooked celery until smooth. Pass it through a fine sieve. Add salt, pepper, and a cube of cold butter.
Step 8
Prepare the pepper sauce: combine the pepper, 0.5 liters of lamb broth, and soy sauce, and bring to a boil. Simmer until the volume is reduced by half. Strain. Thicken with cornstarch.
Step 9
Place the lamb in the pepper sauce and heat it through. Transfer the cooked meat to a deep plate along with the celery purée. Garnish with sea buckthorn berries and fresh cilantro.
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