MLA 28 hour lamb shoulder with cumin honey and baby carrots

Preparation

Cooking time: 28 + 1 hour (must allow 3 hours resting and 24 hours to cook)

For the Lamb – the day before:
Wash the lamb shoulder, pat dry and place to one side. Place the cumin seeds, ground cumin, rock salt, garlic, bay leaves and thyme in a blender or mortar and pestle, and mix together until evenly combined. Rub the mixture over the lamb and leave for 3 hours. Wash off excess rub and pat dry. Place the lamb shoulder into a sous vide bag, seal and cook at 150°F for 24 hours.

For the Carrots: To make the carrot puree, sweat off the onion and garlic with a pinch of salt in a pot until they begin to soften. Add the chopped carrots and cumin powder and continue to sweat for a further two minutes.

Fill the pot with water halfway up the carrots and put the lid on. Leave to cook through for a few more minutes. Add the cream, season well and place in a blender and process until smooth.

To cook the baby carrots, sauté in a pan until nice and golden. Add cumin seeds, honey and butter and continue cooking until the butter browns. Take the pan off the heat and leave the carrots in the pan for a further few minutes to cook through. Season and serve.

To Serve: Remove the lamb from the bag (keep the juices if you would like to make a gravy; however, the lamb will be very tender and the carrot puree balances it perfectly). Slice the lamb to your desired portion size.

Spoon the warm carrot puree onto your serving dish, place the lamb on top and finish with the baby carrots, a drizzle of burnt butter and sprinkle of toasted pine nuts.