The Restaurant at Waterkloof’s Executive Chef Gregory Czarnecki adapts one of his classic winter dishes for the home kitchen! Pair this braised lamb shoulder, bulgar wheat and sultanas with our Circumstance Merlot 2016 for a truly tantalising pairing.
Chef’s Tip: This dish is prepared over two days, but it’s well worth the additional time for exceptional flavour!
CLICK HERE TO WATCH CHEF GREGORY MAKE THIS DISH
1 raised shoulder of lamb (ask your butcher)
300g of lamb bones
Salt & pepper
Ras el hanout
Tin of diced tomatoes
1 carrot, 1 onion, 2 celery stalks, 1 leek, 1 garlic head (all cut into medium size pieces)
Springs of thyme and 2 bay leaves
2 cups bulgur wheat
4 cups water
1 cup sultanas
1 onion, chopped
Salt & pepper
8 large mint leaves
Zest of one lemon
Sprigs of thyme
Crushed garlic clove
Start by deboning your lamb shoulder (or ask your butcher to do this step for you – keep the bones). Roast the shoulder bones with the extra bones in the oven until they are nicely roasted and fat has melted.
Season the deboned meat with salt, pepper and ras el hanout . Roll the meat onto itself to get a ball shape. Use twine to tie it up so the meat keeps it shape during the braising process.
In a oven proof pot, sear the lamb ball on all surfaces with olive oil until you get a nice golden seared color. Put aside and, using the same pot, sweat off your mirepoix . Once sweated, add the tin of diced tomato.
Place the lamb ball and the roasted bones in the pot and cover with water. Bring to the boil and cook in the oven (closed with a lid) at 160°C for 2.5 hours.
Once cooked, take the dish out of the oven and allow to cool for an hour. Remove the lamb ball from the braising liquid. Using a pair of scissors, remove the twine carefully, making sure you are not breaking the meat structure.
Roll the braised lamb with cling wrap, making sure you pull hard on the cling wrap and maintain that ball shape. Set the lamb and braising liquid in the fridge overnight.
The following day, bring your braising liquid back to the boil and cook for 30 minutes. Strain the braising liquid and reduce by 2/3.
Cut the lamb ball into 4 neat wedges, peel off the cling wrap and place them in an ovenproof dish. Pour the reduced braising liquid over the wedges and place them in the oven at 120°C, basting them every 5 minutes . The process should take about 30-45 minutes, according to your oven. Once the lamb is warm and you obtain a nice sticky glaze, the lamb is ready to serve.
For the bulgar wheat: Sweat the chopped onion in a pot with olive oil , thyme, bay leaf and crushed garlic. Add the sultanas and sweat for another 3 minutes. Add the bulgur wheat and water. Bring to the boil and cook for 8 minutes on low heat. Cover with a lid and turn off the heat. Let the bulgur wheat rest this way. After 4 minutes of resting, remove the bulgur wheat with a fork onto a plate, discarding the thyme, bay leaf and crushed garlic. In a pot, melt the butter and add the bulgar. Season to taste with salt and pepper. Chiffonade (cut into long, thin strips) the mint and add it to the bulgar wheat. Add the lemon zest and serve.
𝗖𝗢𝗢𝗞, 𝗣𝗔𝗜𝗥 & 𝗪𝗜𝗡 𝗪𝗜𝗧𝗛 𝗪𝗔𝗧𝗘𝗥𝗞𝗟𝗢𝗢𝗙!
After you’ve been thoroughly inspired, we want to see your own delicious winter pairing for your favourite Waterkloof red wine! Post a photo of your finished dish and wine pairing on social media and tag us – we’ll choose the photo which gives us the biggest cravings and its maker will 𝙬𝙞𝙣 2 𝙢𝙞𝙭𝙚𝙙 𝙘𝙖𝙨𝙚𝙨 𝙤𝙛 𝙤𝙪𝙧 𝙬𝙞𝙣𝙚𝙨! Be sure to enter before Friday 24 July. Entrants must have a valid South African delivery address. Bon chance et bon appetit!