Slow-Roasted Lamb Shoulder with Miso Glaze
Josh Emett, acclaimed chef who has worked with Gordon Ramsay in London, New York and Los Angeles for 11 years, achieving an outstanding international reputation and four Michelin stars along the way. Now residing back in New Zealand, Josh Emett latest cookbook Cut showcases superb meat recipes, and comes complete with a guide to cooking meat beautifully. Visit us in-store to purchase your own copy, with Provenance being the only UK stockist.
Preheat the oven to 180 C. Spread 1kg lamb shoulder flat in a high-sided roasting try (the tray should be just the right size for the lamb). Rub the outside of the lamb with olive oil, season with sea salt and rub with 1/2 bunch of rosemary sprigs. Roast uncovered for 40 minutes until golden brown all over. Now add 500ml of chicken stock or water (the liquid should come only halfway up the lamb), then cover in tinfoil, turn down the temperature to 150 C and slowly roast for a further 2 - 2 1/2 hours. When the back of a spoon can be pushed easily through the meat it is ready. Remove from the oven and strain off all the juices, reserving them. Rest the lamb for 15-20 minutes. For the glaze, whisk 60g white miso, 50ml mirin, 200ml light soy sauce, 20ml Shaoxing (Chinese cooking wine) and 1 tsp honey together. Preheat the oven grill. Brush the rested lamb with the miso glaze, return to the oven and grill for a few minutes until glazed. Place the cooking liquor in a saucepan and reduce by a third. Whisk through any leftover miso glaze to make a sauce. Place the glazed lamb on a large service plate, then pour the sauce all over the lamb.