Spiced Soy-Braised Lamb Neck, Cabbage Leaf, Salted Coconut Cream, Pumpkin-Bushi

For the lamb

• 1 whole lamb neck

• 1 onion, roughly chopped

• 4 garlic cloves, smashed

• 1 thumb of ginger, sliced

• 1 Scotch bonnet, pierced

• 1 tbsp allspice

• 1 tbsp coriander seeds

• 2 tbsp soy sauce

• 4 tbsp BLAK FIRE

• 100ml white wine

• 400ml chicken stock

For wrapping

• Large Savoy or spring cabbage leaves, blanched until soft

• Olive oil

For the salted coconut cream

• 1 can coconut milk

• Pinch of sea salt

To finish

• Pumpkin bushi

Method

Char the lamb neck directly over the BBQ or high heat until golden and aromatic. Move to a pot with onion, garlic, ginger, Scotch bonnet, allspice, coriander, soy, BLAK FIRE, white wine, and chicken stock. Simmer gently for 2 hours until the meat is tender and the liquid has reduced. Leave to cool in the braising liquid overnight.

Once cold, remove the lamb and shred or slice into neat logs. Lay out the blanched cabbage leaves, brush lightly with olive oil, and wrap the lamb tightly. Roll in cling film to form firm parcels. Chill overnight to set.

The next day, slice the parcels into thick rounds and char on the BBQ until warmed through and the edges begin to blister.

For the salted coconut cream, gently reduce coconut milk with a pinch of salt until thick and glossy.

To serve, spoon a little salted coconut cream onto the plate, lay over the charred lamb cabbage roll, and finish with a light dusting of pumpkin-bushi.

Chef Notes

You can replace lamb neck with beef cheek or short rib if preferred.

Pumpkin-bushi adds smoke and sweetness, but a fine grate of roasted squash skin or a little bonito will bring similar balance.