Slow-cooked zaatar lamb shoulder

Slow-cooked zaatar lamb shoulder

From
Posh Kebabs
Serves
4-6
Cooking time
270 mins

Cooking lamb shoulder like this, low and slow, means you get the softest, juiciest meat packed full of flavour.

Ingredients

Quantity Ingredient
2kg bone-in shoulder of lamb, at room temperature
3 tablespoon zaatar
1 tablespoon ground cumin
1 teaspoon chilli flakes
1 teaspoon ground cinnamon
6 garlic cloves, crushed
1 tablespoon olive oil
handful flat-leaf parsley, leaves and stems separated
2 onions, quartered
salt
freshly ground black pepper

For the chickpea yogurt

Quantity Ingredient
25g butter
2 garlic cloves, finely chopped
1 tablespoon finely chopped
400g chickpeas, drained and rinsed
200g greek yogurt

To serve

Quantity Ingredient
2 pickled turnips, drained and roughly chopped
4 medium tomatoes, roughly chopped
pickled green chillies
4-6 flatbreads

Method

  1. With a sharp knife make small, shallow incisions all over the surface of the lamb. Mix the za’atar, cumin, chilli, cinnamon, garlic, and oil together with plenty of seasoning to form a paste. Finely chop the parsley stems and add these to the paste. Rub the paste all over the lamb, cover and chill for at least 1 hour, or overnight if you have the time.
  2. Preheat the oven to 200°C. Put the onions into a roasting tray and sit the lamb on top. Roast for 30 minutes. Remove the lamb from the oven, pour in a glass of cold water, cover with foil, reduce the oven temperature to 160°C, and cook for a further 3–3½ hours, or until the lamb is really tender and pulls apart when a couple of forks are inserted into the meat.
  3. Just before serving, make the chickpea yogurt. Melt the butter in a small frying pan, add the garlic and cumin seeds, and sizzle for 1 minute until fragrant. Tip in the chickpeas and stir to coat in the butter. Remove from the heat and add the yogurt, allowing the heat of the pan to warm the yogurt gently.
  4. Skim any excess fat from the tray, shred the lamb using forks (discard any skin and bone), and toss with the roasted onions. Serve with the chickpea yogurt, pickled turnips, tomatoes, finely chopped parsley and green chillies piled on top of flatbreads.
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