Lamb

Slow-roasted lamb shoulder

Name: The Shepherd's slow-roasted lamb shoulder
Prep time: 15 min
Cook time: 200 min
Total time: 215 min
Yield: 6
Ingredients: 1 red onion, chopped; Juice of 2 lemons; 2 tsp coriander seeds; 1/2 bunch flat-leaf parsley; Half bunch of coriander; 280g yoghurt; 165ml olive oil; 1.5kg boneless lamb shoulder, trimmed; 2 telegraph cucumbers, skin peeled to leave green and white stripes, seeds removed, thickly sliced on an angle; 12 Sicilian olives, squashed, pits discarded; 1 celery heart, shaved (we used a vegetable peeler); 12 fresh dates, pitted, thinly sliced; 20.00 ml pomegranate molasses; Finely grated zest, juice of 1 orange; 1 pomegranate, halved, torn; Chopped pistachios, to serve; Grilled flatbreads to serve

1 rating

15m

3h 20m

The Shepherd's slow-roasted lamb shoulder

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by Matt Preston

delicious. senior editor

Dec 01, 2017

Turkey and goose are so traditional. I like to shine a light on lesser-known cuisines at Christmas, says Matt Preston.

1 red onion, chopped
Juice of 2 lemons
2 tsp coriander seeds
1/2 bunch flat-leaf parsley
Half bunch of coriander
1 cup (280g) Greek yoghurt
2/3 cup (165ml) extra virgin olive oil
1.5kg boneless lamb shoulder, trimmed
2 telegraph cucumbers, skin peeled to leave green and white stripes, seeds removed, thickly sliced on an angle
12 Sicilian olives, squashed, pits discarded
1 celery heart, shaved (we used a vegetable peeler)
12 fresh dates, pitted, thinly sliced
1 tbs pomegranate molasses
Finely grated zest, juice of 1 orange
1 pomegranate, halved, torn
Chopped pistachios, to serve
Grilled flatbreads to serve

Method

1.

To make the marinade, place onion, lemon juice, coriander seeds, parsley and coriander in a food processor and whiz until finely chopped. Add yoghurt, 1/3 cup (80ml) oil and 2 tsp salt flakes, and pulse to combine. Place lamb in a bowl, coat in yoghurt mixture, cover and chill overnight to marinate.
2.

The next day, preheat oven to 220°C. Place a greased heatproof wire rack over a baking tray lined with baking paper.
3.

Remove lamb from marinade, wiping off excess with paper towel. Place lamb on prepared rack and tray, and roast for 30 minutes or until golden on top. Reduce oven to 130°C and roast for a further 3 hours or until very tender (cover with foil if lamb becomes too dark).
4.

To make the salad, place cucumber, olives, celery heart and dates in a bowl and toss to combine.
5.

To make the pomegranate and orange dressing, combine pomegranate molasses, orange zest and juice, and remaining 1/3 cup (80ml) oil in a bowl.
6.

Transfer half the salad to a serving platter and spoon over dressing. Slice lamb against the grain, arrange on top of salad and top with remaining salad. Squeeze over pomegranate, scatter with pistachios and serve with flatbread.