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Crispy Lamb and Le Bocké Brick

Crispy Lamb and Le Bocké Brick


  • 1 hour 30 minutes

12 portions

Ingredients

  • 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
  • Dressing
  • 7 oz. (200 ml) ketchup
  • 3 tbsp. (45 ml) Worcestershire sauce
  • 3 tbsp. (45 ml) balsamic vinegar
  • Tabasco sauce, to taste
  • Tartare
  • 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
  • Brick
  • 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

Preparation

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  • 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.
  • Dressing
  • Mix ketchup, Worcestershire sauce, balsamic vinegar and Tabasco sauce together to make the dressing.
  • Tartare
  • Gently mix the ingredients. Thicken the tartare with the dressing.
  • Brick
  • 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.

You can use this cheese for this recipe

Accompaniments

Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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