FIRST MEAL
FIRST HOME, FIRST MEAL
A delicious alternative for your festive feast, this recipe created by Jean Delport, Executive Chef of one-Michelin-starred restaurant Interlude, will surely be a hit with friends and family
FIRE ROASTED LAMB SHOULDER, SMOKED MAPLE & FESTIVE SPICES
METHOD FOR THE SPICE MIX: 1
Pre-heat oven to 180°C fan assisted if possible. Combine all the spices on a large at ovenproof tray and lightly toast in an oven for 5 minutes and set aside to cool. Add spices to a high-speed blender, and blitz until ne. Decant, and set aside for later.
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FOR THE LAMB SHOULDER: BBQ COOKING IF FEELING ADVENTUROUS 1
Start by lighting a large re in an outdoor BBQ/ smoker/oven. Using wood would get the best results, but charcoal will also work. As a small tip, I like to cook on live coals, with a few birch logs laid on top to add a smoky nish to the lamb.
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OVEN COOKING IF PREFERRED 1
This can also be done indoors in a conventional oven set at 160°C, fan assisted. Lay the sliced onions in a large, deep walled ovenproof dish, so that the whole base is covered with the onions. Drizzle with olive oil and roughly season with the Maldon salt. Score the lamb across the whole top side of the shoulder, only piercing through the fat layer, drizzle with olive oil, season with Maldon salt and the spice mix. Make sure to massage in all over the lamb. Lay the shoulder on the bed of onions once done, fat side facing up. In a baking tray, lay the peeled shallots and whole garlic cloves around the lamb, then place lamb in smoker/oven. If cooking outdoors, aim to cook for around 3 hours on a low heat at around 160°C. While the lamb is roasting, baste with the smoked maple syrup at 30 minute intervals and roast uncovered so the outer layer of the skin crisps up. The lamb is nished once the meat is soft and tender and pulls off the bone without resistance. Take out of smoker/oven, give one nal baste of the smoked maple syrup and season once more with Maldon salt. Allow to rest for 30 minutes.
Jean Delport is the award-winning and celebrated chef elevating wild and foraged local ingredients at Leonardslee Gardens’ Michelin- starred restaurant, Interlude, in West Sussex. Born in Cape Town, Jean lived and worked in the rural viticultural estates of South Africa. While studying at Chef School in Zevenwacht on the Stellenbosch wine route, Jean started an internship at Cassia on the Nitida wine farm under chef Dan Evans. He then left for Durban and was part of the openings team for The Corner Post, where he was Chef de Partie. A desire to work in a top 10 restaurant in South Africa brought Jean back to Cape Town and to Terroir, one of the most sought-after gourmet destinations in the Cape Winelands. A one-year stint in Killarney at The Killeen House Hotel followed, giving him his rst experience in Europe, and after a year he returned to Terroir. A move to Rust En Vrede (Stellenbosch), saw Jean working alongside Head Chef John Shuttleworth for two years on a range of tasting menus. In 2014 he took a Sous Chef position at Equus, at Cavalli under Henrico Grobbelaar, and it was here that he rst met Adam Streeter. Adam and Penny Streeter OBE (his mother, and a hugely successful businesswoman) looked to open Benguela on Main, a restaurant and tasting room to complement the Benguela Cove Lagoon Wine Estate in Somerset West (now ranked 53rd in the world). Penny then purchased the Grade I listed Leonardslee Lakes & Gardens estate in 2017, with Interlude opening in October 2018 within Leonardslee House. A year later, Interlude won its rst Michelin star, and in 2023 a Michelin Green Star (the rst in West Sussex). Jean and his team offer a multi-course tasting menu where almost every course includes an ingredient from the estate. The cooking is seasonal, Sussex-foraged and South African-inspired. Dishes may include venison or rabbit from the estate, or birch sap hand-collected from the range of trees across the gardens to pair with scallops or dishes steeped in South African heritage. Sustainability is central for Jean, who is passionate about that ensuring as much as possible of an ingredient is used. When not in the kitchen, Jean enjoys spending time with his wife Anya, who is Restaurant Manager at Interlude, and he is passionate about foraging.
INGREDIENTS (Serves 4)
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For the lamb shoulder: 1 whole lamb shoulder (about 1.8kg) 4 large onions, sliced lengthways 10 cloves garlic, whole 8 shallots, whole and peeled 200ml smoked maple syrup (unsmoked will do) 15g spice mix (below) Maldon salt and olive oil for seasoning For the spice mix: 3g coriander seeds, whole 3g cumin seeds, whole 3g star anise, whole 3g black peppercorns, whole 3g yellow mustard seeds, whole 3g fennel seeds, whole
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Serve with desired sides.
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80 First Time Buyer December 2024/January 2025
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