Lamb shoulder, naartjie, pickled leeks, pumpkin preserve

Name: Lamb shoulder, naartjie, pickled leeks, pumpkin preserve
Yield: Serves 8 Starter Portions
Ingredients: butter – melted for brushing; salt and black pepper; 16 baby leeks; 1 whole lamb shoulder – about 2.5kg; 5 cloves garlic – crushed; 10 sprigs thyme; white balsamic pickling liquid; micro coriander leaves – to garnish; 40 ml naartjie skin preserve – julienne – 5ml per serving; 10 sprigs rosemary; 80 g pumpkin preserve – 10g per serving; 200 ml red wine; 120 ml beef jus – 15ml per serving; 160 g pumpkin purée – 20g per serving; 30 ml olive oil; 400 g red onions – roughly sliced; 100 ml vegetable stock; 8 sheets phyllo pastry

Preparation info

Serves
8
Starter Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

This is the one of the dishes that we made for Ferran Adrià when he visited Rust en Vrede, and the one which he seemed to enjoy the most. Cooking for him was one of the most nerve-wracking experiences of my life, and now one of the moments of which I’m most proud.

Ingredients

Lamb parcel

1 whole lamb shoulder – about 2.5kg
30 ml olive oil
10 sprigs

Starter

Method

Rub the lamb with the olive oil and seasonings. Place the onions in the base of an oven tray and cover with the seasoned lamb shoulder. Cover the lamb with foil, place the tray in the oven and roast at 170°C for 3–4 hours