SLOW-ROASTED MIDDLE EASTERN LAMB SHOULDER
Simple Dinners Every Day by Nicole Maguire

Photography by Alan Benson
Food and prop styling by Emma Knowles

Slow-roasted lamb, perfectly spiced and fall-apart tender – 10 minutes of prep, then let the oven do the work. It’s impressive enough for entertaining and versatile enough for leftovers in wraps, salads or pizza.

PREP TIME 10 MINS
COOK TIME 4 HOURS
SERVES 4–6

INGREDIENTS
1.5–1.8 kg bone-in lamb shoulder
3 red onions, peeled and halved
1 whole garlic bulb, cut in half horizontally, no need to peel
500 ml (2 cups) chicken stock

MARINADE
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 tablespoon freshly grated garlic
1 tablespoon ground coriander
1 tablespoon dried oregano
2 tablespoons sweet paprika
2 tablespoons ground cumin
2 teaspoons sea salt flakes
1/2 teaspoon freshly ground black pepper

TO SERVE
400 g store-bought hummus
1/2 bunch mint, leaves picked
1/2 bunch flat-leaf parsley, leaves picked
1/2 bunch dill, leaves picked
180 g Persian feta, crumbled
60 g (1/3 cup) pomegranate seeds
8-10 mini pita breads, warmed

RECIPE
Preheat the oven to 180°C (160°C fan-forced).

In a medium bowl, combine the marinade ingredients.

Place the lamb on a large plate or baking tray and rub the marinade all over the meat. Place the onion and garlic in a heavy-based, roasting dish (that has a lid) and rest the lamb on top. Pour the stock into the bottom of the roasting dish. Cover with the lid or, if using a regular roasting dish, cover tightly with a double layer of foil. Roast for 4 hours. The lamb is done when it can easily be shredded with two forks. If not, continue cooking, covered, in 20-minute intervals.

Spread the hummus in a thick layer on a large serving platter. Nestle the lamb on top and sprinkle it generously with the mint, parsley, dill, feta and pomegranate seeds.

Shred the lamb at the table and pile into pita bread. Serve immediately.