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Slow-cooked lamb shoulder

Name: Slow-cooked lamb shoulder, Greek-style recipe
Yield: 6
Ingredients: 2kg lamb shoulder, bone in; 50.00 ml smoked paprika; 20.00 ml ground cumin; 2 tsp ground coriander; 2 sprigs rosemary, finely chopped; 80ml olive oil; 750ml white wine; Lemon juice, to serve; 280g yoghurt; 180.00ml olive oil; 40.00 ml tahini; 40.00 ml lemon juice; 2.00 garlic clove, crushed; 600g plain flour; 2 tsp caster sugar; 1 1/2 tsp instant dried yeast; 210g Greek-style yoghurt; 1 red onion, finely sliced; 1 tsp sumac; 125.00 ml flat-leaf parsley, chopped; 40.00 ml lemon juice, or to taste

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by delicious. team

delicious. team

Nov 28, 2024

"Normally, I serve this dish with yoghurt flatbread, tahini yoghurt and onion and sumac salad. I shred the lamb after cooking and serve it on top of flatbread, with the salad and yoghurt. This can also be done on the barbecue. Sometimes I cook the bread underneath the spit, letting the fat drip onto it." - Ella Mittas

Recipe note: Begin this recipe a day ahead

This recipe is by Ella Mittas

2kg lamb shoulder, bone in
2 1/2 tbs smoked paprika
1 tbs ground cumin
2 tsp ground coriander
2 sprigs rosemary, finely chopped
1/3 cup (80ml) extra virgin olive oil
1 bottle (750ml) white wine
Lemon juice, to serve

Tahini yoghurt

1 cup (280g) Greek-style yoghurt
1/4 cup (60ml) extra virgin olive oil
2 tbs tahini
2 tbs lemon juice
1 garlic clove, crushed

Yoghurt flatbread

600g plain flour
2 tsp caster sugar
1 1/2 tsp instant dried yeast
210g Greek-style yoghurt
1 tbs extra virgin olive oil, plus 1/4 cup (60ml) extra
1 garlic clove, crushed

Sumac onions

1 red onion, finely sliced
1 tsp sumac
1/2 cup flat-leaf parsley, chopped
1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice, or to taste

Method

1.

For the tahini yoghurt, leave yoghurt to strain overnight in a colander lined with cheesecloth, kitchen towel or any fabric that will allow the liquid to drain from the solids. Next, combine strained solids with remaining ingredients. Discard liquid, and taste yoghurt mixture for seasoning.
2.

Remove the lamb from the fridge, place it in a roasting pan and set aside to come to room temperature.
3.

Preheat oven to 110C conventional.
4.

Mix the paprika, cumin, coriander, rosemary and a generous pinch of salt flakes in a medium bowl, pouring in the oil to form a thick paste. Rub shoulder with the paste. Pour the wine into the roasting pan, then cover with baking paper, then foil. Roast for 8 hours (or see note at right), or until meat easily comes away from the bone. Remove from the oven and rest for 20 minutes before serving.
5.

Meanwhile, for the flatbread, combine the flour, sugar, yeast and 1 tsp salt flakes in a large bowl and make a well in the centre. Whisk the yoghurt, oil and 190ml water in a jug until smooth. Add to dry ingredients. Starting from the centre of the well, gradually start to incorporate dry ingredients into wet ingredients. When everything is combined, turn out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. Place dough into a clean bowl, cover with plastic wrap or a tea towel and let rise for about 3 hours, or until the dough has doubled in size.
6.

Turn out onto a lightly floured surface and divide into 10 balls. Using a rolling pin, roll each ball out to roughly the size of a dinner plate.
7.

Heat a chargrill pan over high heat. Combine the extra oil and garlic in a small bowl and season with salt flakes. Brush each bread lightly with the oil mixture and grill for 30 seconds each side. Once grilled, cover with a tea towel to keep warm until serving.
8.

For the sumac onions, place the sliced onions in a large bowl with a few pinches of salt flakes and the sumac. Massage ingredients together (this helps the onions to break down slightly) and stand for 5 minutes. Mix through remaining ingredients and season with salt flakes and freshly ground black pepper.
9.

To serve, season lamb with lemon juice and salt flakes. Shred lamb and serve with flatbread, yoghurt and onions alongside.