Name: Lamb ‘Bomba’
Prep time: 45 min
Cook time: 3 h 15 min
Yield: 8
Ingredients: Vegetable oil to fry; 500g diced lamb shoulder; 1.5 litres lamb stock; ½ tbsp dijon mustard; 25g unsalted butter; 1 small shallot, finely chopped; 1 small garlic clove, finely chopped; 1 rosemary sprig, leaves picked and finely chopped; 250g paella rice (bomba); For the salsa verde; 25g cornichons, chopped; 25g shallots, finely chopped; 25g chives, finely chopped; 25g parsley, finely chopped; 25g capers; 2 tbsp moscatel vinegar or sherry vinegar; 2 tbsp olive oil, plus extra to drizzle; For the garlic purée; 100g garlic cloves, peeled but left whole; 100g vegetable oil; 100ml double cream; 50g unsalted butter; To finish; Vegetable oil to deep-fry; 100g plain flour; 4 medium egg whites, beaten; 100g panko breadcrumbs

VMG Recipes