Ingredients
| FOR THE LAMB RUB | |
| 10g black peppercorns | |
| 10 fresh bay leaves, roughly sliced, plus a few extra leaves for roasting | |
| 100g peeled garlic | |
| 1 tablespoon flaky sea salt | |
| 25ml warmed vegetable oil | |
| 4 lamb rumps | |
| outside leaves of leeks for roasting (optional) | |
| ADOBO BEETROOT SAUCE | |
| vegetable oil | |
| 200g lamb trimmings | |
| 1 tablespoon butter | |
| 50g garlic, crushed | |
| 140g shallots, chopped | |
| 5 bay leaves | |
| 1 tablespoon annatto powder (optional) | |
| 300ml water | |
| 80ml dark soy sauce (at Nanam they like Lee Kum Kee brand) | |
| 280g beetroot, peeled and cut to wedges | |
| 200ml sherry vinegar (at Nanam they like Romulo brand) | |
| 10g flaky salt | |
| 20g brown sugar or palm sugar | |
| 15g rice flour, toasted in a dry pan until golden |
Only use fresh bay leaves in the adobo. While you can mix the rub ingredients in the blender, Andrew and Jess believe the flavour is better if you use a mortar and pestle to pound the ingredients as it smashes rather than cuts the ingredients. The annatto powder, which is characteristic of a Batangueno-style adobo, is optional but adds a bright piquancy to the dish. It can be found at some Asian supermarkets or buy seeds online from Tio Pablo and grind to a powder before using. Traditionally pineapple vinegar would be used in the adobo but as it is unavailable here, at Nanam they use a sherry vinegar in its place.
Instructions
| 1. | FOR THE LAMB RUB |
| 2. | Preheat the oven to 160°C. |
| 3. | Smash the peppercorns, bay leaves and garlic to a rough paste in a mortar and pestle, add the salt and keep pounding until mostly smooth (or use a blender if you wish). |
| 4. | Add the warmed oil and stir to combine, then set aside . |
| 5. | Trim the rumps and remove any cartilage and set aside for the adobo beetroot sauce. |
| 6. | Rub the lamb with the marinade, then marinate overnight in the fridge. |
| 7. | Bring the meat to room temperature before roasting. |
| 8. | Put the leek leaves in the bottom of an ovenproof pan (or use a piece of baking paper) along with extra bay leaves. |
| 9. | Roast for 30 minutes or until the meat reaches 55°C and set aside to rest for 20 minutes. |
| 10. | Turn up the oven to 200°C and cook for a further 5 minutes or until it reaches 62°C. |
| 11. | Slice the meat and serve with the adobo sauce (see recipe page 106) and roasted vegetables such as baby carrots, rice or buttery crushed potatoes. |
| 12. | ADOBO BEETROOT SAUCE |
| 13. | Heat a little oil a medium saucepan and fry the lamb trimmings until golden brown. |
| 14. | Add the butter, garlic, shallots and bay leaves and cook over a medium heat until fragrant, around 2-3 minutes, then add the annatto powder and cook for another minute. |
| 15. | Add the water, dark soy sauce and beetroot and cook over a medium heat until the beetroot is half cooked, 10-15 minutes, then add the sherry vinegar, salt, and sugar. |
| 16. | Cook for 5 minutes at a light simmer, without stirring. |
| 17. | The sauce should be a dark red. |
| 18. | Make a slurry with the toasted rice flour and 2 tablespoons water and add to thicken the sauce and give it a sheen. |
| 19. | Remove and discard the lamb trimmings and bay leaves. |
| 20. | Keep the beetroot wedges to serve with the lamb. |
| 21. | Taste the sauce and add a splash more sherry vinegar or sugar if required. |
Recipes & food styling Andrew Soriano & Jessabel Granada / Photography Tony Nyberg
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