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Slow-roasted lamb shoulder, zaatar and tahini yoghurt

Name: Slow-roasted lamb shoulder, zaatar and tahini yoghurt
Prep time: 20 min
Cook time: 330 min
Total time: 350 min
Yield: 4
Ingredients: 1.5kg lamb shoulder (bone-in); 1/4 cup (60ml) extra virgin olive oil; 1 tbs zaatar (Middle Eastern spice mix), plus extra to serve; 2/3 cup (165ml) vegetable stock (substitute water); 3 Lebanese cucumbers, chopped; 2 baby cucumbers (cukes – optional, substitute extra Lebanese cucumber), halved; Juice of 1/2 a lemon; Mint leaves, to serve; 80g tahini; 160g Greek yoghurt; 1 tbs lemon juice

1 rating

20m

5h 30m

Slow-roasted lamb shoulder, zaatar and tahini yoghurt

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by delicious. team

delicious. team

Mar 14, 2018

Slow-roasted until incredibly tender, this lamb shoulder recipe is bound to impress. Recipe by Clayton Wells, of Sydney's Automata and A1 Canteen.

1.5kg lamb shoulder (bone-in)
1/4 cup (60ml) extra virgin olive oil
1 tbs zaatar (Middle Eastern spice mix), plus extra to serve
2/3 cup (165ml) vegetable stock (substitute water)
3 Lebanese cucumbers, chopped
2 baby cucumbers (cukes – optional, substitute extra Lebanese cucumber), halved
Juice of 1/2 a lemon
Mint leaves, to serve

Tahini yoghurt

80g tahini
160g Greek yoghurt
1 tbs lemon juice

Method

1.

Preheat the oven to 180°C. Rub lamb with 1 1/2 tbs oil and 2 tsp salt flakes, transfer to a baking dish and roast for 40 minutes or until light golden. Sprinkle with zaatar, add stock and cover with foil. Reduce oven to 120°C and roast lamb for 5 hours or until very tender.
2.

For the tahini yoghurt, mix tahini, yoghurt and lemon juice in a bowl until combined. Cover and chill until needed.
3.

To make the cucumber salad, toss cucumbers, lemon juice and remaining 1 1/2 tbs oil in a bowl until combined.
4.

Transfer lamb to a platter and scatter with mint leaves and extra zaatar. Serve with cucumber salad and tahini yoghurt.