- Lamb shoulder
- 1 tbsp. (15 ml) curry powder
- 1 tbsp. (15 ml) ground cumin
- salt, to taste
- pepper, to taste
- 1 lamb shoulder (2.6 lb. / 1.2 kg), deboned by the butcher (keep the shanks)
- ½ tsp. (3 ml) fresh basil, chopped
- 1 tsp. (5 ml) fresh parsley, chopped
- 6 cups (1.5 l) water
- 7 oz. (200 ml) ketchup
- 3 tbsp. (45 ml) Worcestershire sauce
- 3 tbsp. (45 ml) balsamic vinegar
- Tabasco sauce, to taste
- 3 tbsp. (45 ml) capers
- 3 tbsp. (45 ml) pickles, chopped
- 3 tbsp. (45 ml) French shallots
- 10 dried tomatoes in oil, diced
- 12 oz. (350 g) peeled tomatoes, diced
- 10½ oz. (300 g) onions
- 1 egg yolk or whole egg for browning
- 1 tbsp. (15 ml) milk for browning
- 12 brick sheets
- 12 oz. (350 g) Le Bocké cheese
- ⅔ cup (160 ml) Piquillo peppers or other pickled sweet peppers
- pepper, to taste
- Lamb Shoulder
- Preheat oven to 400°C (200°F). Mix the spices. Season the shoulder with salt, pepper and spices. Brown on each side in a pan. Convection bake the shoulder with the herbs and 1.5 litres of water for 3 hours.
- Remove from oven, debone and roll the meat in plastic wrap, making an evenly shaped roll ¾ in. (2 cm) in diameter. Make sure the wrapping is tight. Set aside. Strain the cooking juice through a China cap or mesh strainer. Reduce juice to desired consistency.
- Mix ketchup, Worcestershire sauce, balsamic vinegar and Tabasco sauce together to make the dressing.
- Gently mix the ingredients. Thicken the tartare with the dressing.
- In a small bowl, beat the egg and milk. On a work surface, lay out the brick sheets, a pickled Piquillo pepper, a slice of pulled lamb and a slice of cheese. Season with pepper and top with a slice of sweet pepper. Brush the edge of the sheet with the egg and milk mixture and fold to seal tightly.
- Arrange the bricks on a non-stick or parchment paper-covered baking sheet. Broil with supervision until brown in colour. To serve, make a line of tartare, drizzle with cooking juice and add the brick.
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