Roasted Lamb with Black Chickpeas and Cauliflower

Your guests won’t believe their tastebuds as Chef Ted Corrado harnesses the flavors of cumin in his Roasted Lamb Shoulder entrée! Served with sautéed Channa Masala, crispy cauliflower and chopped cilantro, this is one spring dish worth simmering over.  Ted Corrado is the Corporate Executive Chef of The Drake Properties – Drake Hotel, Drake Commissary, Drake One Fifty, Drake Commissary - in Ontario, Canada.

Ingredients

Procedure

For the Roasted Lamb Shoulder:

1. Season lamb shoulder with garam masala and McCormick Culinary Cumin, Ground and sear.
2. Place seared lamb in duck fat and heat until it just starts to simmer.
3. Place in oven at 350F for approximately 3 hours, periodically checking to see if it’s tender. When tender, pull the lamb shoulder out of the duck fat and portion accordingly.

For the Channa Masala:

1. Heat oil in a wide skillet and add onions. Sauté until they are translucent.
2. Add the chickpeas, garam masala, McCormick Culinary Cumin, Ground, McCormick Culinary Ginger, Ground tomatoes, lemon juice and about ½ cup of chicken stock.
3. Bring to a simmer and cook over medium-low heat for 30 minutes, stirring frequently.
4. Stir in cilantro and season with salt.

For the Crispy Cauliflower:

1. Cut cauliflower into small florets. Dredge in cornstarch and deep fry at 325F until crispy.

For Serving:

1. Spoon channa masala onto the plate. Place lamb shoulder on top and place the crispy cauliflower around the protein.
2. Garnish with cilantro.