2. Recipes & Cooking Tips, Alana Lowes recipes, Lamb & Goat Recipes
MOORISH STYLE LAMB SHOULDER
MOORISH STYLE LAMB SHOULDER ON FLATBREAD WITH PICKLED RED ONIONS
ALANA LOWES
MOORISH STYLE LAMB SHOULDER
ON FLATBREAD WITH PICKLED POMEGRANATE & RED ONIONS
Serves: 6-8 | Prep time: 30-40 mins (+ 4hrs-overnight marinating time) | Cook time: 4-5 hrs
INGREDIENTS
2kg+ lamb shoulder, bone in
500ml beef, chicken or vegetable stock
Marinade
6 coriander stalks and roots (save the leaves for dressing)
1 tsp thyme leaves, approximately 6-7 sprigs
2 garlic cloves
2cm piece of ginger, finely grated
zest of 1 lemon
3 tbsp pomegranate molasses
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp ground chilli
1 tbsp brown sugar
2 tsp salt flakes
2 tsp coriander seeds
1 tsp ground allspice
Pickled Pomegranate & Red Onions
3 tbsp apple cider vinegar
2 tbsp caster sugar
¼ tsp salt flakes
seeds of 1 pomegranate
1 small red onion, finely sliced
Coriander Dressing
½ cup coriander leaves
¼ cup mint leaves
200g Greek yoghurt
1 tbsp olive oil
1 tbsp tahini
zest and juice of 1 lime
1 garlic clove
2 tsp apple cider vinegar
¼ tsp salt flakes
To Serve
6-8 flatbreads (we have a great spelt flatbread recipe in our archives)
extra mint leaves
extra Greek yoghurt
METHOD
Blitz all the marinade ingredients together in a food processor. Rub the marinade all over the lamb and place into a roasting pan, cover with cling wrap and put into the fridge overnight.
The next day, remove from the fridge 30 mins before cooking.
Preheat the oven to 180°C fan forced.
Remove cling wrap from the lamb, add in stock and cover the roasting pan with foil. Cook for 30 mins.
Reduce the oven temperature to 140°C and continue to cook for a further 4-5 hrs or until the meat is coming away from the bones and easily pulls apart using a fork.
While the lamb is cooking you can make the pickled pomegranate and red onions. Combine the apple cider vinegar with the sugar and salt and stir until they are dissolved. Add in the pomegranate seeds and red onions and stir to coat. Set aside to pickle.
To make the coriander dressing, place all ingredients into a food processor and blitz until combined and you have a reasonably thin green dressing. Season to taste.
When the lamb is ready remove the from the roasting pan retaining the liquid. This is a good time to decant into a fat strainer if you’d prefer to skim off some of the fat from the liquid. Lamb shoulders render off a good amount of fat so there can be a lot left in the dish. Not a necessary step but recommended.
Pull the meat away from the bones (discard the bones) and shred the meat. Set aside.
Put the roasting pan on a low heat and bring the remaining liquid to a simmer. Return the meat to the roasting pan and cover with foil and set aside to keep warm in a low oven until ready to serve. The meat will absorb the juices.
Serve with warmed flatbreads, Greek yoghurt, coriander dressing, the pickled pomegranate and red onions, and fresh mint leaves.
If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.
