Slow-cooked Lamb Recipe

Season and sear

Preheat oven to 140°C (285°F). Pat the lamb dry. Rub olive oil all over the lamb, season with coarse sea salt and black pepper, press in smashed garlic cloves, rosemary, thyme and tuck bay leaves around the meat. In a heavy Dutch oven over medium-high heat, brown the lamb on all sides (3–4 minutes per side) until a rich golden crust forms.

Slow-cook

Add 600 ml water (or stock) to the pot, bring just to a simmer. Cover tightly and transfer to the preheated oven. Cook low and slow for 4–5 hours, or until the meat is fall-apart tender and a thermometer in the thickest part reads about 92°C (198°F). Turn the lamb once halfway through and baste with juices.

Rest and shred

Remove lamb from oven and let it rest, covered, for 20 minutes. Reserve all cooking liquids. Using two forks, shred the lamb into large flakes, discarding excess fat and bones as desired. Keep warm in its juices while you prepare accompaniments.

While the lamb cooks, roast the eggplants. Prick eggplants with a fork and roast over an open flame, under a broiler, or at 220°C (430°F) in the oven on a baking tray for 30–40 minutes until the skins are charred and the flesh is very soft. Let cool slightly, then peel and scoop the flesh into a colander to drain for 10 minutes to remove excess liquid.

In a blender or food processor, combine the drained eggplant flesh, 3 tbs olive oil, minced garlic, lemon juice, salt and pepper. Pulse until mostly smooth. Stir in 150 g Greek sheep yogurt to add creaminess and adjust seasoning. Chill or keep at room temperature until plating. Stir in chopped parsley before serving.

Bring 600 ml water to a simmer in a saucepan. Gradually whisk in 120 g sour trahanas to avoid lumps. Reduce heat to low and cook gently, stirring frequently, until the grains swell and the mixture is thick and creamy, about 12–18 minutes (times vary with trahanas type).

Finish the trahanas by stirring in 25 g butter and 1 tbs olive oil. Season with ¾ tsp salt and 1/4 tsp black pepper. Keep warm and covered until plating. If too thick, loosen with a little hot water or stock to reach a creamy spoonable consistency.

Rinse drained vine leaves and dry lightly with paper towel. In a bowl whisk together 50 g flour, 25 g cornstarch, ½ tsp salt and 120 ml cold sparkling water or beer to make a thin, tempura-like batter. The batter should coat and cling; adjust liquid to achieve a flowing batter consistency.

Heat vegetable oil in a wide skillet to 180°C (350°F) or until a small drop of batter sizzles and browns immediately. Dust each vine leaf lightly with a bit of flour, then dip into the batter, letting excess drip off. Fry 2–3 leaves at a time until golden and crisp, about 45–75 seconds per side. Remove to a rack or paper towel-lined tray to drain. Season immediately with a little salt. Keep warm and crisp (brief reheat in a 160°C oven if needed).

Place 200 g strained Greek sheep yogurt in a small bowl. Stir in 1 tsp olive oil and taste; add a pinch of sea salt if desired. Keep chilled or at cool room temperature for plating.

Strain the reserved lamb cooking liquids into a saucepan, skimming off excess fat. Add 100 ml red wine and bring to a gentle simmer. Reduce by about half to concentrate flavors (5–8 minutes).

Add 100 ml demi-glace (or concentrated beef stock) and continue to reduce until slightly thickened and glossy, about 6–10 minutes. Taste and season with salt and 1/4 tsp freshly ground black pepper as needed.

Off the heat, whisk in 20 g cold butter piece by piece to mount the sauce for a silky sheen. Keep warm; if the sauce becomes too thick, loosen with a tablespoon or two of hot water or stock.

On each plate, spoon a bed of warm sour trahanas (about 125 g per serving). Top with a generous smear (about 3–4 tbs) of eggplant cream to one side.

Place shredded slow-cooked lamb (approximately 250–300 g cooked meat per serving) over the trahanas, allowing some juices to mingle. Spoon 2–3 tbs warm lamb jus around and over the meat to moisten and glaze.

Dot or pipe 1–2 tbs of sheep yogurt near the lamb. Add 2 crispy vine leaves per plate, leaning against the lamb for height and texture contrast.

Finish with a drizzle of olive oil over the yogurt, sprinkle microgreens or chopped dill/parsley, and a little lemon zest. Serve immediately while warm.