Slow-roasted Lamb Shoulder with Hummus - Chef Recipe by Nikolas Tucker.
This simple recipe for slow-roasted lamb is heavenly served with a glass of St Hugo Coonawarra Ca...
120g egg yolks
1-2 vanilla bean pods
Combine milk, cream and scraped vanilla bean in a pot and bring to a gentle boil.
Remove from heat and allow to cool to about 60 C.
Preheat oven to 100 C.
Whisk together sugar and egg yolks and pour over cooled milk and cream. Whisk to combine.
Strain mixture through a fine sieve and pour into appropriate dishes.
Portion size should be about 170 g each. Bake in oven for 20-30 minutes until, remove and allow to cool.
When cool and ready to serve, sprinkle the tops with a layer of caster sugar and using a blow torch or hot grill, caramelise the sugar to golden amber colour, taking care not to burn the sugar.
Serve with your favourite tuile, shortbread biscuit or fresh berries.
Recipe provided by Bistro Moncur Woollahra