Braised Lamb Shoulder Spring Rolls
This is a great entrée to make using lamb shoulder. Braise it for hours then use the meat and the liquid to make a delicious hot entrée. Another alternative is to use the meat left over from your lamb roast!
300ml Cooking oil
100g Roughly chopped carrots
100g Roughly chopped onions
100g Roughly chopped leeks
2 cloves garlic
1-2kg Lamb shoulder (I write 1-3kg because you won’t need even 1kg but it’s not work cooking less so use it somewhere else)
250ml Red wine
2 litres beef or lamb stock
4 egg whites
1 packet of spring roll wrappers (you could get more and the above recipe won’t change. I estimate the above recipe would make about 50 rolls)
- Preheat the oven to 140°C.
- Firstly you will need your largest frying pan. Add some of the oil to the pan and heat add all the vegetables from carrots to rosemary on the list until they are caramelised. (You may have to do this in batches depending on your pan.
- Add the vegetables to a deep dish suitable for braising.
- Pour any leftover liquid from the pan on top of the vegetables and reheat again with some more of the oil.
- When hot again add the lamb and allow all sides of the meat get a good dark caramelisation.
- Put this on top of the vegetables. Now with the pan still hot de-glaze by adding the red wine and pour this into the lamb and vegetables along with all of the stock.
- Cover this with tin foil and put it into the oven for 4 hours or until the lamb meat can simply be pulled apart.
- When the lamb is cooked, cool it until you can touch it with your hands and remove it from the liquid.
- The liquid can now be strained and reduce to make a sauce.
- Meanwhile with your hands shred the meat removing any excess fat. You will want it to be small enough to roll into the spring roll sheets.
Making the rolls
- Combine the egg whites and cornflour to make a paste.
- With a pastry brush spread the paste onto the spring rolls.
- Put the mix in the centre of the spring roll sheet. Fold two of the sides in about 2 inches on opposite sides and then roll to make a spring roll shape. You may need to use a little extra egg white mix to seal the spring roll.
- Heat the fryer to 170°C.
- Add the spring roll until it is golden brown all over and it will then be hot in the middle.
- Serve with some of the sauce heated and maybe a pea and mint pesto for example.