Slow Roast Spiced Shoulder of Lamb
with quick pickled red onion, cucumber yoghurt and flatbreads
For the marinade:
150g natural yogurt
6 garlic cloves, crushed
1 thumb sized piece of ginger grated
Juice ½ lime
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli flakes
2 tsp sea salt flakes
1 x 3kg lamb shoulder
For the red onion:
1 red onion, very thinly sliced
Juice of 1 lemon
1 tsp sea salt
For the cucumber yoghurt:
½ cucumber seeds removed and grated
150g greek style yoghurt
A small bunch of mint leaves finely sliced
1 clove garlic minced
Stir together the marinade ingredients. Score the lamb on both sides and massage in the marinade. Cover and leave the lamb to marinade overnight or for a few hours in the fridge.
Take lamb out of fridge for 1 hour before roasting and place in an oven proof dish or roasting tin and cover with tin foil.
Preheat the oven to 180°C/350°F/Gas Mark 4
Place in the oven for 4-5 hours until tender and the meat is falling off the bone. In the last 30 minutes remove the foil to allow the meat to crisp slightly.
Place the red onion in a bowl with the salt and lemon juice and mix well.
To make the cucumber yogurt stir all the ingredients together gently, set aside.
Serve the lamb on a large sharing platter alongside the cucumber yogurt, pickled red onion, a fresh mixed salad and some freshly warmed flatbreads.