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Slow-cooked lamb shoulder
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Total Time:
5 hours 30 minutes
Slow-roasted whole lamb shoulder with Middle Eastern spices, served with charred flatbreads, pickled chillies, grilled aubergine & tomato, and mint tzatziki dressing. Perfect for a family feast.
Ingredients:
  • 2 kg lamb shoulder bone in
  • 2 aubergines
  • 2 onions
  • 1 bulb of garlic
  • 6 large ripe tomatoes
  • 1 bunch of flat-leaf parsley (30g)
  • 1 big bunch of mint (60g)
  • extra virgin olive oil
  • 1 heaped tablespoon dukkah plus extra to serve
  • 600 g self-raising flour plus extra for dusting
  • 1 cucumber
  • 300 g Greek yoghurt
  • 1 lemon
  • pickled green chillies to serve
  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • ¼ teaspoon cardamom seeds
  • 4 cloves
  • 2 teaspoons paprika
  • ½ teaspoon ground cinnamon
  • 1 whole nutmeg for grating
  • olive oil
  • [Recipe tested on a Weber Genesis Gas Barbecue]
  • Weber barbecue tongs
  • Weber instant-read thermometer or meat probe
  • Weber deluxe grilling pan
  • Weber butcher paper
Instructions:
  • Prepare the marinade by crushing coriander seeds, black peppercorns, cumin seeds, cardamom seeds, and cloves until fine in a mortar and pestle. Mix in paprika, cinnamon, nutmeg, 2 tablespoons of olive oil, and a pinch of sea salt. Score the lamb all over, then coat with the marinade. Let it marinate for at least 30 minutes at room temperature or up to 24 hours in the fridge. Grill the lamb on medium-high heat until browned on both sides. Grill aubergines until skin is charred and flesh is softened. Lower the heat and wrap the lamb in butcher paper with onions and garlic. Cook low and slow for 4 hours 30 minutes until tender. Roast tomatoes until they start to split, then chop with aubergines. Mix with parsley, mint, garlic, olive oil, and dukkah. Make a dough with flour, salt, and water, knead until smooth, then divide into 8 balls. Grate cucumber, season with salt, squeeze out liquid, then mix with yoghurt, mint, lemon zest, garlic, and lemon juice. Grill flatbread dough until golden and puffed. Serve shredded lamb on flatbreads with grilled vegetables, pickled chillies, and tzatziki.

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