Middle Eastern Style Crusted Shoulder of Lamb
Sharing Platter
Servings 6
Equipment
- BBQ / Smoker
Ingredients
- 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
Instructions
- Place all of the Crust ingredients into a blender and blend until they form a paste.
- Slash the lamb on both sides and spread the crust ingredient mix over the lamb shoulder (leave to marinade overnight if you can).
- Prepare the BBQ for indirect cooking and place the lamb above a pan.
- 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.
- 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
- 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
- Mix yoghurt and harissa together.Serve in a bowl next to the lamb and flatbreads.
To Serve
- 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.