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David Bolosan

David Bolosan

Roasted Australian Lamb Shoulder

Recipe courtesy of David Bolosan
Sponsor: Aussie Beef & Lamb

Servings: 5


Miso and Sake Marinade:

  • 2 ½ lb boneless Australian lamb shoulder
  • 1 c soy sauce
  • ½ c brown sugar
  • ½ c sake
  • ¼ c red miso
  • 1 Tbsp minced ginger

Roasted Root Vegetables (Yield 18 oz):

  • 8 oz rutabaga, peeled and diced ¾ in
  • 8 oz parsnips, diced ¾ in
  • 8 oz carrots, diced ¾ in
  • 8 oz red onions, diced ¾ in
  • 2 Tbsp canola oil
  • ¾ tsp kosher salt
  • ¼ tsp coarse ground black pepper

Charred Scallion and Miso Mashed Potatoes:

  • 2 lb russet potatoes, peeled and cut into 2-in pieces
  • 3 oz butter
  • ¾ c milk
  • ½ Tbsp kosher salt
  • 1 Tbsp chopped charred green onion (charred on grill)
  • 2 tsp red miso

Sweet Soy Sauce (Yield 1 c):

  • 1 Tbsp water
  • 2 Tbsp cornstarch
  • ½ c soy sauce
  • ½ c mirin
  • ¼ c packed brown sugar

Ginger-Scallion Sauce (Yield 1 c):

  • ½ c minced fresh ginger
  • ½ c minced green onion
  • ½ tsp kosher salt
  • ¼ c canola oil

To Plate:

  • ½ c julienned scallions


For the Miso and Sake Marinade:

  1. Trim lamb of any fat and gristle. Cut it into two logs and tie with butcher twine to hold its shape. Place in a non-reactive container.
  2. Add all of the ingredients for the marinade to a bowl and mix to combine. Pour mixture over the lamb. Let marinate for 6 to 8 hours, refrigerated.
  3. Remove lamb from marinade and wipe off excess marinade. Place on a roasting pan and roast in a 375°F convection oven. Cook until desired doneness. Remove from oven and let rest.

For the Roasted Root Vegetables:

  1. Place all of the vegetables in a bowl and toss to evenly distribute with the oil, salt and pepper.
  2. Spread out on a sheet pan and cook in a 350°F convection oven for 20 minutes. Be sure to stir vegetables halfway through the cooking process. When done, remove from oven and hold hot.

For the Mashed Potatoes:

  1. Steam potatoes until cooked through, about 20 to 25 minutes.
  2. Place potatoes in a mixer. Add the butter, milk and salt. Mix until creamy and all lumps are gone.
  3. Stir in the charred scallions and miso. Hold warm.

For the Sweet Soy Sauce:

  1. Mix the cornstarch and water together and set aside.
  2. Add the soy sauce, mirin and sugar to a pan. Bring to a boil over medium-high heat.
  3. When boiling, stir in the cornstarch mixture to thicken. Lower to a simmer and let cook for 30 seconds. Hold on side hot.

For the Ginger-Scallion Sauce:

  1. Mix all of the ingredients together. Hold cold in refrigerator until ready to use.

To Plate:

  1. Place 4 oz of root vegetables to one side of the plate.
  2. Slice the lamb and lay 6 oz of lamb over the root vegetables.
  3. Place 4 oz of mashed potatoes on the other side of the plate.
  4. Drizzle the lamb with 1 ½ tsp sweet soy sauce and 1 tsp of ginger-scallion sauce.
  5. Garnish the top of the lamb with a pinch of julienned scallions.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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