Sticky braised lamb

An explosion of flavour & taste

Go big on flavour, colour and texture with this slow-and-low braise of lamb and two unexpected sides.

Sticky braised lamb, chickpea miso hummus & slow cooked peas

Sticky braised lamb


  • 1 kg boneless lamb necks
  • 2.5 lt chicken stock
  • ½ lt kejap manis
  • 1 lt light soy sauce
  • ½ lt oyster sauce
  • 5 bay leaves
  • 150g garlic cloves peeled
  • 250g shallots, peeled and roughly chopped
  • 100g ginger grated
  • 10g lemon zest


  • Heat a pan and drizzle some oil in it. Brown the lamb necks all over and place in a ½ size bain marie tray. Deglaze the pan with the chicken stock, then add all of the other ingredients. Stir to mix and bring to a simmer.
  • Pour over the lamb and cover. Cook at 84°C overnight. Remove the next day from the liquid and chill the lamb necks. Keep some of the braising liquid to glaze the lamb, reducing it down to the point where it’s thick and tasty, but not salty.

Miso Hummus


  • 300g dried chickpeas
  • 2 tbsp white miso
  • 5g bi carb soda
  • 15g citric acid
  • 170g tahini paste
  • 300g ice cubes
  • Salt


  • Soak the dried chickpeas in water overnight.
  • Drain the chickpeas the next day and place in a pot. Cover with water, add the bi carb soda and bring to the boil.
  • Skim the surface and turn down to simmer, then cook the chickpeas until they are mushy.
  • Drain and chill the chickpeas, then blend in the food processor until smooth. Add the miso paste, citric acid and the tahini paste and blend to combine.
  • Then add the ice cubes and blend until they’re all incorporated. Season to taste. Refrigerate until needed.

Slow cooked peas


  • 200g green peas
  • 20g garlic crushed
  • 10 anchovy fillets
  • 1 lt white chicken stock
  • 50ml extra virgin olive oil
  • 50g unsalted butter
  • Salt and pepper


  • Melt the butter and olive oil in a large pot. Season with salt and pepper.
  • Over medium heat, sauté the garlic and the anchovy fillets until the anchovies start to dissolve.
  • Add the green peas and stir to combine.
  • Add the chicken stock and bring to a simmer.
  • Cook over a simmering heat until the liquid has completely evapourated and the peas have lost all of their colour.

To serve

  • Furikake flakes
  • Toasted sesame seeds
  • Black sesame seeds
  • Shiso leaves

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