Corndog | Boneyard

on the lamb

Ingredients you’ll need: Ras El Hanout (spice rub), oil, veg broth, water, and a dry red wine to deglaze the dutch oven and add to the braising seasoning the lamb.
Cooking Time: 4 hours +

Do ahead:

Pickle red onion 

•  Combine 2 tbsp salt 1 tbsp sugar 1.5 cup white vinegar, .5 cup water in mason jar and shake vigorously;
• Add sliced onion and 
• leave for 24hrs

Make spice rub

• You’ll need between a cup and 2 cups to cover the entire lamb butt/shoulder with the spice. 
• Apply a few hours before cooking to let the spice rub soak up remaining moisture on the surface of the lamb before searing. You’ll want to reserve a ¼ cup to add to the braising liquid

Make braising liquid:

• Combine a carton of vegetable broth, a ¼ cup of spice rub and a bay leaf, and most of a bottle of red wine(I used cabernet sauvignon), reserving one cup of wine for deglazing

Showtime:

1. Preheat oven to 350
2. Heat dutch oven on stove top to high heat 
3. Add neutral oil to dutch oven (1.5 tbsp), wait until oil is starting to smoke/shimmer
4. Sear every side of the lamb to give it a crispy exterior, starting with the fat side to render the fat
   1. This should not be for more than 3 minutes a side, and should not be covered while searing.
5. Remove from heat and deglaze pot with as much wine as needed (probably a cup)
6. Add braising liquid
7. Place in oven and leave covered for the next 2 hours
8. Check to see braising reduction and done-ness by looking at the liquid level and poking the lamb with a knife or chopstick. Move around or raise rack in oven if stuck to the bottom
9. Continue cooking covered until chopstick is able to easily poke through lamb
10. Remove from oven and wrap in foil until ready to eat.
11. Further reduce braising liquid if desired and serve alongside lamb for added flavour
12. Adorn lamb with pickled onions and fresh cilantro and additional herbs
13. Eat the lamb, please