Gundagai Lamb GLQ5+ Boneless Lamb Leg
6-8 people comfortably
Begin this recipe the day before to ensure the leg is marinated enough
INGREDIENTS
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1
whole lamb leg, deboned
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1
brown onion, diced
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50g
garlic, peeled
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30g
salt
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80ml
cup sugar
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1
pineapple, peeled and cut into even-sized chunks
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10g
sweet paprika
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5g
ground cumin
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12-16
corn tortillas (2 per person)
Salsa Verde
-
100g
cornichons
-
150g
capes
-
2tbsp
Dijon mustard
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2
bunches flat-leaf parsley
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2
bunches of basil
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1
bunch mint
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15
anchovy fillets
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50ml
red wine vinegar
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300ml
olive oil
METHOD
- To marinate the lamb leg, make a wet rub by blending the onion, garlic, and salt into a smooth paste. Then, rub the mixture all over the leg while keeping it in its netting. Let it sit overnight.
- After marinating the lamb for 12 hours, steam it for 90 minutes at 90 degrees Celsius, then let it rest. You could also do this the day before.
- To prepare the pineapple, first make a simple sugar syrup using the sugar and 80ml of water. Roast the pineapple on a hot grill plate or in a hot pan until golden, glazing it with the sugar syrup as it cooks.
- For the Salsa Verde, blend all ingredients until smooth, then adjust the seasoning with the vinegar. You can also adjust the consistency with olive oil according to your preference.
- Slice the steamed, rested lamb leg into even strips and toss them with paprika and cumin. Char the lamb pieces on a searing hot griddle using a flat-edged, long-handled metal spatula to break up the meat as it cooks. Keep turning and moving the meat around on the hot plate to create a nice crisp finish on the lamb meat.
- Char your tortillas.
- Now it’s time to build: smear some salsa verde on the bread, followed by lamb and pineapple.
Tips for Commercial Kitchens
Selecting your lamb: Gundagai Lamb GLQ5+ was used for this recipe. Not all lamb is graded for intramuscular fat (IMF). IMF benefits include superior eating quality and consistency when cooking, especially in larger volumes required in restaurant or catering venues. Ask your supplier or butcher about IMF grading.
Prep in Advance: A versatile cut that benefits from marinating and steaming to tenderise without losing flavour and adding depth of flavour. You can do this up to 48 hours in advance, making it quick to finish during service.
Holding: 3 days.
Suited to volume catering/service: Yes
Kitchen efficiency: Scalable and lamb can be prepped in advance.
Versatility: The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.
Service style: This style works well for shared plate menus and individual plated portions. It can also suit QSR and seated dining venues.
Cost on plate: This style of dish produces minimal wastage when cooked, aside from moisture loss, which is also minimal due to the steaming technique. Costing can be managed by adjusting the protein weight per serving with condiments, reducing the cost per dish.
Notes: Try this cut raw—the flavour of tartare from the leg is far superior to that of the backstrap or loin. Denuding the sinew from the leg muscles takes time, but it’s well worth the effort.
