Twice-Cooked Lamb Ceebu Yapp with Mustard-Caramelised Onions

Method

1. Pound the garlic, parsley, pepper and coarse salt in a mortar to a rof paste and stir in the juice of half the lime. Score the lamb every 2 cm, rub the paste right into the cuts, put it in a lidded container and refrigerate for at least 4 h, ideally overnight.

   Add in this stepGarlic cloves 4Flat-leaf parsley 12 gFreshly ground black pepper 1 tspCoarse sea salt 1 tspLime ½Lamb shoulder on the bone 360 g

2. Scrape the paste off the meat and keep it, then pat the meat dry. Heat most of the oil in a heavy 20 cm pot over medium-high heat until it just smokes, add the lamb and sear for 9 min, leaving each side untouched until it has a deep brown crust. Set the meat aside.

   Add in this stepVegetable oil 2⅛ tbsp

   medium-high heat

3. Add the sliced onions and a pinch of salt and cook slowly over medium heat for 18 min until deep caramel brown; if the bottom threatens to burn, add a tablespoon of water and scrape. Pour in the vinegar and scrape the pot clean, then add the mustard and the reserved paste and cook for 1 minute.

   Add in this stepMedium onions 2White vinegar 2 tspDijon mustard 2 tsp

   medium heat

4. Return the lamb and add the stock, bay leaves, cloves and the whole scotch bonnet. Bring to the boil over high heat, skim, then turn down to low heat and simmer with the lid slightly ajar for 1 h 20 min, until the meat is almost falling off the bone.

   Add in this stepLow-salt chicken stock 850 mlBay leaves 1Whole cloves 2Scotch bonnet chilli ½

   high heat→low heat

5. Lift out the meat and onions, strain the broth through a fine sieve and pour 300 ml back into the pot (keep the rest for the sauce). Rinse the rice until the water runs clear and drain. Bring the broth to the boil, add the rice, stir once and cook uncovered over medium heat for 5 min, until little holes appear on the surface.

   Add in this stepBroken rice or jasmine rice 160 g

   medium heat

6. Press a sheet of baking paper onto the rice, put the lid on and steam over low heat for 15 min. Turn off the heat, leave for 5 minutes, then fluff with a fork. The paper holds the moisture evenly so the grains stay separate.

   low heat

7. Meanwhile, preheat the oven to 230 °C. Put the meat on a tray, brush with the remaining oil and roast for 10 min until the edges are crisp. At the same time, put the onions and the rest of the broth in a small pan over medium heat and reduce for 6 min, then take it off the heat and stir in the butter and remaining lime juice until glossy. Serve the lamb on the rice with the onion sauce spooned over.

   Add in this stepVegetable oil 0.9 tbspButter 15 gLime ½

   oven→medium heat