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Slow-cooked lamb shoulder with tahini yoghurt

Neil Perry
Neil Perry

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

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.

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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

  1. Step 1

    Mix marinade ingredients, rub over lamb, then refrigerate at least overnight.

  2. Step 2

    Remove lamb from fridge one hour before cooking. Preheat oven to 130C.

  3. 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.

  4. 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.

  5. Step 5

    For the pickling liquid: bring all the ingredients to the boil, then reduce to a simmer for 10 minutes.

  6. Step 6

    Cut capsicum into bite-sized pieces. Cover with hot brine and allow to cool.

  7. Step 7

    Cut cucumbers lengthways and slice into bite-sized chunks. Submerge in pickling liquid for at least one hour. Drain well.

  8. Step 8

    Warm the flatbread in the oven.

  9. 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.

  10. 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.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/slowcooked-lamb-shoulder-with-tahini-yoghurt-20180907-h152nv.html