Succulent and tender mock lamb is pan-glazed with white wine, rosemary and lemon zest and then sliced and served ‘au jus’ and with a garnish of tangy mint sauce. This recipe yields about 1 and ½ lb. Please note: Mock Lamb requires chilling for a minimum of 8 hours after simmering to firm and enhance its texture before pan-glazing, so plan accordingly.
Dry Ingredients for the Roast
• 1 and ½ cup (225 g) vital wheat gluten
• 2 T portabella mushroom powder
• 4 tsp onion powder
• 2 tsp garlic powder
• ½ tsp ground white pepper
Liquid Ingredients for the Roast
• 1 and ¼ cup (300 ml) water
• 2 T extra-virgin olive oil
• 1 and ½ tsp fine sea salt or kosher salt
Simmering Broth Ingredients
• 3 quarts water (12 cups)
• 3 large onions, peeled and quartered
• 3 ribs celery, chopped
• 3 large carrots, unpeeled and chopped
• small handful parsley stems
• 6 large cloves garlic, crushed
• 1 T portabella mushroom powder
• 4 tsp fine sea salt or kosher salt, or more to taste
• 1 tsp whole black peppercorns
• 1 large sprig fresh rosemary
• 3 sprigs fresh thyme or ½ tsp dried thyme leaves
• 1 bay leaf
• 1 cup reserved simmering broth
• optional: ½ tsp beet powder
(crush the powder to eliminate hard lumps if necessary before mixing with the broth)
English Mint Sauce Ingredients
• ¼ packed cup fresh chopped mint leaves
• 3 T white wine vinegar
• 1 T hot water
• 1 tsp organic sugar
• 2 pinches sea salt or kosher salt
• 2 T non-dairy butter or margarine
• 2 T dry white wine or fresh lemon juice
• 1 T tamari, soy sauce or Bragg Liquid Aminos™
• 2 tsp minced fresh rosemary
• 1 tsp fresh lemon zest
• a few pinches coarse ground black pepper
Additional Items Needed
• baking sheet
• stainless steel cooling rack (not required but recommended)
• parchment paper or silicone baking mat
Prepare the simmering broth and bring to a simmer in a large covered cooking pot at least 30 minutes before preparing and prebaking the dough. This will allow sufficient time to simmer the ingredients before adding the roast.
Preheat the oven to 350°F/180°C.
Place a stainless steel cooling rack on a baking sheet and line the rack with parchment paper or a silicone baking mat. The cooling rack is not required, but it is recommended, as it will prevent excessive browning which would occur from direct contact with the hot baking sheet.
Combine the dry ingredients for the roast in a large mixing bowl. Stir together the liquid ingredients for the roast in a separate bowl or measuring cup.
Pour the liquid mixture (not the simmering broth) into the dry ingredients and combine thoroughly with a sturdy silicone spatula to form the dough and begin developing the gluten.
Transfer the dough to a work surface and knead vigorously until very elastic. Test the dough by stretching. If it tears easily, knead a little longer and test again. The dough should be able to stretch considerably without tearing.
Now, form the dough into a thick, compact roast shape. Don’t worry about smoothing the surface too much, as some bumps and irregularities will yield a more natural finished appearance. Transfer the dough to the parchment paper or baking mat.
Place the baking sheet on the middle rack of the oven. Bake uncovered for 45 minutes and then remove from the oven. The roast will form a dry crust while baking. This is normal and will disappear when the roast is simmered.
Bring the broth to a boil. It’s not necessary to strain the vegetable solids; this can be done later after the broth has cooled.
Lower the roast into the boiling broth and immediately reduce the heat to a gentle simmer. Leave the pot uncovered and set a timer for 45 minutes. Monitor the pot frequently to make sure the broth is maintained at a simmer. Do not boil the roast but don’t let it merely poach in hot broth either. Turn the roast occasionally in the broth as it simmers to ensure even cooking. After simmering, remove the cooking pot from the heat, cover and let the roast cool in the broth for a few hours or until lukewarm.
Transfer the roast to a work surface and pierce repeatedly on all sides with a fork. Place into a food storage bag and add the jus. The jus is intended to mimic the juices of medium-cooked roast lamb (the beet powder is optional and if you choose not to use it, simply add ¼ cup of the simmering broth to the storage bag to keep the roast moist).
Seal the bag and refrigerate for a minimum of 8 hours, or for up to 1 week, to firm and enhance the mock lamb texture before finishing. Chilling is very important so do not omit this step. The roast can be frozen without the jus for up to 3 months and then thawed and finished at your convenience.
Strain the cooled simmering broth into a sealable container and refrigerate. During this time, any seasoning sediment will settle on the bottom of the container. The broth can be refrigerated for up to 1 week or frozen for future use at your convenience. Decant the clear portion for preparing jus, gravy or sauce that can be served with the sliced roast; or use for other recipes as desired. Discard the sediment.
Finishing the Roast
Bring the roast (sealed in the storage bag) to room temperature for about 1 hour before finishing. Set the roast on a plate and set aside. Pour the jus into a small saucepan and warm over low heat.
Add the mint sauce ingredients to a blender and process as smooth as possible. The sauce will be thin. Set aside until ready to serve the roast.
Create the pan-glaze by combining the wine or lemon juice with the tamari in a small dish; set aside.
In a large, deep non-stick skillet, melt the butter or margarine over medium heat. Add the roast and turn it to coat with the butter or margarine. Lightly brown the roast, turning frequently. Add the pan-glaze mixture. The mixture will sizzle and begin to caramelize, turning the roast a beautiful deep brown color. Add the rosemary, lemon zest and pepper and continue to turn in the mixture to form a crust. Transfer to a serving platter and slice. Drizzle the slices with the warmed jus and the mint sauce just before serving.
Note: If pan-glazing has not sufficiently reheated the roast, place it in a shallow baking dish, cover securely with foil and reheat in a 350°F/180°C oven for 15 to 20 minutes. The roast can also be briefly heated in the microwave before slicing and serving.