Euro’s Te Mana Lamb, Potato Gnocchi and Broccolini

Instructions

1. To prepare the Lamb:
   Toast the seeds and black pepper then grind them with the smoked paprika, garlic powder, lemon zest, and dried mint. Add the flaky salt then rub this marinade all over the shoulder and marinate for 6 hours.
   In a Weber (or BBQ that has the ability to smoke), make a small fire that will give off a lot of smoke but with low temperature. You want the temperature to be around 110 degrees with heaps of smoke. Smoke for 5 hours.
   Preheat oven to 130 degrees.
   Caramelize the chopped vegetables in a pot large enough to fit the lamb shoulder that also has a lid. Add the garlic and bay leaf and deglaze with the red wine. Once the shoulder has had its time on the Weber, transfer it to the pot with the caramelized vegetables. Cook the shoulder in the oven for 3 hours at 130 degrees with the lid on.
   The lamb should be falling off the bone and there should be a fair amount of natural juices in the pot. Strain off the juice and reduce to a coating consistency and nape over the lamb.
2. To make the Potato Gnocchi:
   Bake the potatoes on rock salt until soft and cooked through. Remove the flesh of the potato and push through a sieve. Cool the potato on a tray with glad wrap directly on so it doesn’t sweat.
   Put a pot of salted water on the stove to simmer and ready a bowl of iced water.
   Place the cold potato in a bowl and mix in the parmesan, nutmeg, olive oil and egg yolk. Then add the flour to form a dough.
   Roll the dough on a floured surface into logs so you can cut pillows. Make the pillows approx. 1 inch long and with the diameter of $2 NZ coin.
   Cook the gnocchi in the simmering water until they float to the top, then scoop off and plunge into the iced water. Once the gnocchi is cool, remove from the iced water to avoid the gnocchi absorbing excess water.
   Transfer to tray with kitchen towel to dry them off.
3. To prepare the Broccoli Puree:
   Put a pot of salted water on to boil, cut the broccoli into florets and slice the stalk.
   Over blanch both the florets and the stalks for approx. 4-5 minutes. Once cooked through, puree in a blender with the butter and adjust the seasoning with salt and pepper.
4. To finish:
   Blanch 8 spears of broccolini and heat a frying pan for the gnocchi.
   Pan-fry the gnocchi pieces on medium heat in 2 spoons of olive oil.
   Slide the bones out of the shoulder and divide into 4 portions. Spoon the broccoli puree on to the plate followed by the lamb shoulder. Place the pieces of gnocchi and blanched broccolini over the top and drizzle the reduced lamb juices over the top.