1 16-ounce boned, square-cut shoulder of
½ cup chai tea leaves, loose + 1 teaspoon, tied in muslin
1 cup chicken stock reduction
¼ cup vegetable oil, divided
½ cup maple syrup
1 red chili pepper, finely sliced
6 star anise
1 cinnamon stick, cracked
12 vegetable spring rolls, fried
Preheat oven to 250°F.
Place the ½ cup of loose tea leaves and 1 teaspoon of oil into the base of a wok. Heat over high heat until tea begins to smoulder and smoke. Place lamb shoulder on a cooking rack, skin side up, and position rack over the tea. Cover with a lid. Reduce heat and continue to smoke 8 minutes. Remove and place in a deep baking dish.
Pour the chicken stock and remaining oil over the lamb, then add the chai tied in muslin. Cover and weight with a second baking dish full of water. Bake the lamb in a preheated oven for 1 ½ hours.
Remove lamb from the oven and cool completely in the refrigerator with weight intact. In a small saucepan, combine the maple syrup, chili, star anise and cinnamon stick, and simmer over low heat 5 minutes.
When lamb is cold, cut into 6 equal portions. Heat a non-stick frying pan over high heat for 2 minutes. Add lamb, skin side down, and cook for 2 minutes until crisp. Reduce heat, turn lamb, and add a little of the glaze to the pan. Continue to cook over medium heat until lamb is heated through.
To serve, glaze lamb with the rest of the maple glaze, with vegetable spring rolls on the side.
Lamb may be smoked and cooked, then vacuum packed until required.