Middle Eastern Style Crusted Shoulder of Lamb
Sharing Platter
- BBQ / Smoker
- 1 Shoulder of Lamb
The Crust / Marinade
- 1 medium onion
- 2 teasp coriander seeds
- 2 teasp cumin seeds
- 1 tbsp olive oil
- 1 small bunch fresh coriander stalks (reserve leaves)
- 4 cloves garlic
- 1 lemon (zest & juice)
- 1 tbsp instant coffed
To Serve
- 4 beetroots (cooked)
- 100 g dates (pitted & quartered)
- 100 g pomegranate seeds
- 200 g feta cheese (cubed)
- 1 small bunch coriander leaves (torn)
Flatbreads
- 350 g Self-raising flour
- 350 g Natural yoghurt
- 20 g coriander (chopped)
Sauce
- 100 g Greek yoghurt
- 2 tbsp harissa paste
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Place all of the Crust ingredients into a blender and blend until they form a paste.
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Slash the lamb on both sides and spread the crust ingredient mix over the lamb shoulder (leave to marinade overnight if you can).
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Prepare the BBQ for indirect cooking and place the lamb above a pan.
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Cook either low and slow 225F (for approx 6 hours) or hot and fast 350F (for approx 4 hours) until the lamb is soft and almost falling off the bone. During the final hour of the cook, place the lamb in a pan and cover with foil.
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During the last half hour of the cook, smoke the Beetroot (I tend to use fresh cooked beetroot and just smoke to add flavour).
Flatbreads
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Mix the all of the flatbread ingredients together until you have a fairly smooth dough, add more flour if needed. Take balls of the dough, flour well and roll into flat discs.
Cook on the rack of the bbq or on a plancha over direct heat until the bread bubbles up, flip over and cook on the other side, it should still be soft.
Dressing
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Mix yoghurt and harissa together.
Serve in a bowl next to the lamb and flatbreads.
To Serve
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Shred the lamb and place on a large board, randomly place the beetroot (cut into wedges), cubed feta, pomegranate seeds, coriander and quartered dates over the lamb.