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Slow-cooked Turkish lamb shoulder by Matt Preston
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Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
250 minutes
Ingredients:
  • 1.5kg boned lamb shoulder (2kg with bone in)
  • 1 litre Greek yoghurt
  • 50g coriander powder or coriander seed blitzed up
  • 20.00 ml Turkish red pepper paste (biber salsaci)
  • 1 packet Arab bread, flatbread or pocket bread, served warm
  • 300ml Greek yoghurt
  • 2 cucumbers
  • Handfuls of parsley
  • Coriander stalks
  • 2 lemons, juice to taste
  • Salt, to taste
Instructions:
  • Create a smooth pale green dressing by blending yogurt with cucumber skin and herbs. Slowly incorporate the cucumber flesh with seeds until the dressing reaches a creamy consistency. Mix in lemon juice to your liking, letting the salt harmonize the flavors of the cucumber skins.
  • Combine yoghurt, coriander powder, and paste until fully blended. Generously coat the lamb with the mixture. Refrigerate and let marinate overnight or for up to 24 hours, ensuring it's well covered.
  • Preheat oven to a low temperature of 130C.
  • Pat the lamb with the yoghurt and coriander paste and let it marinate for 4 hours. Roast the lamb on a rack until a flavorful crust forms. Finish by serving with a sprinkle of pink or Maldon flake salt.
  • Tear apart the lamb into large shreds. Serve the lamb shoulder, salad, and warm flatbread in large bowls on the table for everyone to help themselves. Drizzle the lamb with yogurt dressing before serving.

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