Slow-cooked lamb shoulder with tahini yoghurt

Name: Slow-cooked lamb shoulder with tahini yoghurt
Cook time: 2 h 30 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 2 x 1.25kg lamb shoulders; 2 roasted red capsicums, peeled, seeded; 2 Lebanese cucumbers; 4-8 store-bought flatbreads (Lebanese bread, roti or naan), depending on size; seeds from 1/2 pomegranate; 1 bunch coriander leaves; ½ bunch mint leaves; ½ cup extra virgin olive oil; 2 tbsp chardonnay vinegar; sea salt and freshly ground pepper

Neil Perry

September 7, 2018

Lamb shoulder with tahini yoghurt, pickled cucumbers, pomegranate and herbs.William Meppem

Time:2 hours +Serves:8

This marinated, slow-cooked lamb shoulder satisfies the hordes and beautifies the table. This is a really tasty way to cook lamb shoulder so that it falls off the bone. I like to serve it with cous cous or rice. A good dollop of harissa for extra spice doesn't go astray, either.

Ingredients

2 x 1.25kg lamb shoulders
2 roasted red capsicums, peeled, seeded
2 Lebanese cucumbers
4-8 store-bought flatbreads (Lebanese bread, roti or naan), depending on size
seeds from 1/2 pomegranate
1 bunch coriander leaves
½ bunch mint leaves
½ cup extra virgin olive oil
2 tbsp chardonnay vinegar
sea salt and freshly ground pepper

For the marinade

1½ cups Greek yoghurt
4 cloves garlic, chopped
80g ras el hanout (Moroccan spice mix)
40g cumin powder
½ cup olive oil

For the tahini yoghurt

1 tbsp olive oil
1 clove garlic, finely chopped
1 tbsp chopped oregano
1 tbsp lemon juice
¾ cup Greek yoghurt
¼ cup tahini

For the pickling liquid

2½ cups water
2½ cups white wine vinegar
2½ tbsp castor sugar
2½ tbsp table salt
2 bay leaves
5 cloves garlic
1 tbsp black peppercorns
1 tbsp coriander seeds

Method

Step 1
Mix marinade ingredients, rub over lamb, then refrigerate at least overnight.
Step 2
Remove lamb from fridge one hour before cooking. Preheat oven to 130C.
Step 3
Place lamb in a roasting dish with 200ml water. Cover with foil and cook for 2½ to 3 hours. Reduce heat to 110C and cook for another 1½ to 2 hours. Add water if needed.
Step 4
For the yoghurt: heat oil in a frying pan on a low heat. Add garlic and oregano and fry until garlic is golden, then add lemon juice to stop cooking process. Place mixture in a bowl with yoghurt and tahini and season to taste. Combine with a little water until it has a dolloping consistency.
Step 5
For the pickling liquid: bring all the ingredients to the boil, then reduce to a simmer for 10 minutes.
Step 6
Cut capsicum into bite-sized pieces. Cover with hot brine and allow to cool.
Step 7
Cut cucumbers lengthways and slice into bite-sized chunks. Submerge in pickling liquid for at least one hour. Drain well.
Step 8
Warm the flatbread in the oven.
Step 9
Place capsicum, cucumber, pomegranate seeds, coriander, mint leaves and pieces of warm flatbread in a large mixing bowl. Dress with oil and vinegar and season.
Step 10
Serve lamb warm from the oven (it will be tender enough to pull away using just a fork). Serve with tahini yoghurt and a salad.