Name: Slow-cooked lamb shoulder with cabbage and mint yoghurt
Prep time: 375 min
Cook time: 285 min
Total time: 660 min
Yield: 1
Cuisine: greek
Ingredients: 375.00 ml Greek yoghurt; 10g fresh mint leaves, coarsely chopped; 2 spring onions, finely chopped; 21.00 gm fresh lemon juice; 91.00 gm olive oil, divided; 5.00 gm ground cumin; 5.00 gm ground paprika; 1 tsp ground black pepper; 1 tsp ground cayenne pepper; 2.50 gm ground cinnamon; 2kg lamb shoulder roast, bone in; 6 cloves garlic, smashed; 200g cabbage

Slow-cooked lamb shoulder with cabbage and mint yoghurt

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Prep Time:
375 minutes

Cook Time:
285 minutes

Total Time:
660 minutes

Indulge in Curtis Stone's succulent slow-cooked lamb shoulder that effortlessly melts in your mouth!

Ingredients:

375.00 ml Greek yoghurt
10g fresh mint leaves, coarsely chopped
2 spring onions, finely chopped
21.00 gm fresh lemon juice
91.00 gm olive oil, divided
5.00 gm ground cumin
5.00 gm ground paprika
1 tsp ground black pepper
1 tsp ground cayenne pepper
2.50 gm ground cinnamon
2kg lamb shoulder roast, bone in
6 cloves garlic, smashed
200g cabbage

Instructions:

For the mint yogurt: Combine yogurt, mint, spring onions, lemon juice, and 2 tablespoons of oil in a food processor. Season with salt and pepper, then refrigerate covered.
Preheat oven to 150C (130C fan-forced). Mix cumin, paprika, pepper, cayenne, cinnamon, and 1 tbsp salt in a small bowl. Rub lamb with 2 tbsp oil and spices. Place lamb in a 25cm x 25cm x 6cm baking dish. Add garlic and pour 1/2 cup water into the dish.
Wrap the lamb snugly in foil and bake for 4 hours until tender. Remove the foil and bake for an additional 30 minutes until the top of the lamb is lightly caramelized. Let it rest for 15 minutes. Pour the cooking liquid from the baking dish into a tall container, let the fat separate at the top, then refrigerate to cool.
Use kitchen gloves to effortlessly remove the bones from the lamb shoulder, ensuring they come out smoothly. Tear the meat into 6 hearty portions as mentioned in the notes.
Strain the cooking liquid to remove excess fat. Pour 3/4 cup of the liquid into a large saucepan. Cook cabbage for around 2 minutes until wilted. Add a dollop of mint yogurt to each of 6 plates. Spread out the cabbage onto the plates and place a piece of lamb beside it. Serve promptly.

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