Sumac Masala Rubbed Lamb Shoulder
Sumac Masala rub enhances lamb shoulder, served with creamy cauliflower puree and Matsutake mushrooms. Perfect for special occasions.
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Cooking tools:
- Spice grinder
- Blender
- Cheesecloth
- Butcher's twine
- Oven
- Stove
- Skillet
- Pot
- Fine-mesh sieve
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Bottle
- Tongs
- Plate
- Spoon
Ingredients
- 10 ounces coriander, whole
- 3 ounces fennel seeds
- 3 ounces ground cinnamon
- 1 1/2 ounces turmeric
- 1 ounce Tellicherry peppercorns, whole
- 2 ounces star anise
- 8 ounces sumac spice
- 1/4 ounce cardamom
- 1/4 ounce cloves
- 2 pounds cauliflower
- 6 - 8 medium shallots, sliced
- 1/2 gallon heavy cream
- 2 bay leaves
- 3 - 4 sprigs thyme
- 3/4 pound unsalted butter, cold and diced
- Salt and white pepper, to taste
- 5 pounds boneless lamb shoulder
- Salt
- pepper
- Egg whites, frothed, as needed
- 1 pound Matsutake mushrooms
- 2 tablespoons unsalted butter
- 1 sprig thyme
- 1 garlic clove
- 1/2 lemon, juiced
- 2 Honey crisp apples
- 1 ounce lemon juice
- 3 ounces olive oil
- 4 lambs lettuce (mâche or other delicate salad greens)
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