Serves 8

Slow-Cooked Lamb Shoulder with Grilled Aubergine & Tomato, Flatbreads & Pickled Chillies

  • Prep Time
  • Cooking Time 5½ HOURS
  • Method
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Ingredients

  • MARINADE:
  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • ¼ teaspoon cardamom seeds
  • 4 cloves
  • 2 teaspoons paprika
  • ½ teaspoon ground cinnamon
  • 1 whole nutmeg, for grating olive oil
  • 2kg lamb shoulder, bone in
  • 2 aubergines
  • 2 onions
  • 1 bulb of garlic
  • 6 large ripe tomatoes
  • 1 bunch of flat-leaf parsley (30g)
  • 1 big bunch of mint (60g)
  • extra virgin olive oil
  • 1 heaped tablespoon dukkah, plus extra to serve
  • 600g self-raising flour, plus extra for dusting
  • 1 cucumber
  • 300g Greek yoghurt
  • 1 lemon pickled green chillies, to serve
  • BRAAI KIT: [Recipe tested on a Weber Genesis Gas Barbecue] Weber barbecue tongs Weber instant-read thermometer or meat probe Weber deluxe grilling pan Weber butcher paper

Nutrition

NUTRITION: 809kcals, 41.7g fat (16.8g saturated), 39.5g protein, 76.2g carbs, 12.9g sugar, 12g fibre, 1.3g salt Weight of portion: 516.8g Special diet tags: NA

Instructions

  1. 1. For the marinade, bash the coriander seeds, black peppercorns, cumin seeds, cardamom seeds and cloves in a pestle and mortar until fine.
  2. 2. Add the paprika, cinnamon and a few scrapings of nutmeg, then muddle in 2 tablespoons of olive oil and a good pinch of sea salt.
  3. 3. Using a sharp knife, lightly score the lamb all over in a criss-cross pattern (this will help the flavours penetrate), then rub the marinade all over.
  4. 4. Leave to marinate for at least 30 minutes at room temperature, or up to 24 hours in the fridge (just bring to room temperature before cooking).
  5. 5. Ignite all of the burners to medium-high and leave with the lid closed until the temperature gauge is at roughly 260°C.
  6. 6. Brown the lamb on the grill, skin-side down for 5 minutes, or until it releases easily, then carefully flip over and cook for a further 5 minutes. Remove to a large tray.
  7. 7. Turn the right-hand burner to medium, then prick the aubergines a couple of times and place on the grill (medium heat), turning occasionally to lightly char the skin and soften the flesh.
  8. 8. Turn the central burner off completely and the left and right-hand burners to low (this should lower the heat to a steady cooking temperature of 150°C).
  9. 9. Tear off a long piece of butcher paper (enough to wrap the lamb in 2 layers).
  10. 10. Peel and slice the onions and place in a pile at one end of the butcher’s paper. Break over the garlic bulb, reserving 2 cloves for later. Sit the lamb on top of the onions and garlic, and wrap tightly in the paper, making sure the ends are tucked in.
  11. 11. Place the paper-wrapped lamb onto the grill, close the lid and cook low and slow for 4 hours 30 minutes, or until meltingly tender and a meat thermometer or probe registers 90°C. Check the temperature every 30 minutes, and adjust if necessary.
  12. 12. After 2 hours, place the whole tomatoes on a veg tray, rub lightly with a little oil and cook on the right-hand side (low heat) for 1 hour, or until starting to split. Remove the tomatoes to a large board to cool, then roughly chop with the aubergines.
  13. 13. Pick over the parsley and half the mint leaves, peel and finely grate over one of the remaining garlic cloves, and drizzle with 2 tablespoons of extra virgin olive oil.
  14. 14. Sprinkle over most of the dukkah, then roughly chop and mix everything together, sprinkling with the remaining dukkah, to finish.
  15. 15. Put the flour and a pinch of salt in a bowl, then slowly add 350ml of water, mixing with a fork as you go. When it starts to come together, knead on a flour-dusted surface until smooth. Divide the dough into 8, then cover with a damp cloth until needed.
  16. 16. Coarsely grate the cucumber into a bowl, then add a pinch of salt and toss together. Leave aside for 10 minutes, then squeeze out and discard as much liquid as you can. Meanwhile, pick and finely chop the remaining mint leaves.
  17. 17. Mix the cucumber with the yoghurt and chopped mint, then finely grate in half the lemon zest and the remaining garlic clove, then squeeze in half the juice and season to perfection.
  18. 18. When the time’s up, remove the lamb to a board to rest, then turn the barbecue up to medium-high and leave with the lid closed until the temperature gauge is at roughly 260°C.
  19. 19. Roll the flatbread dough into rounds, roughly 20cm in diameter, then cook over a high heat until golden and puffed up – you’ll need to work in batches.
  20. 20. To serve, use two forks to shred up the lamb, then load up the flatberads with a pile of pulled meat and some grilled tomato and aubergine, and top with pickled chillies and a dollop of the tzatziki.

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