Ingredients
- ½ shoulder of Welsh Lamb
- 2 tsp cumin seeds
- 5 cloves garlic
- 2 preserved lemons, chopped
- 1 tsp ground cinnamon
- Handful coriander, chopped
- ½ tsp dried mint
- Seasoning
- 2 tbsp oil
- 150ml vegetable stock
Yogurt and Tahini Dressing:
- 200g thick Greek yogurt
- 2 tbsp Tahini
- 2 cloves garlic, crushed
- 2 tsp lemon rind
- 2 tsp lemon juice
- ½ tsp Sumac powder
To Serve:
- Pomegranate seeds
- Flatbreads
240
Cooking Time
25
Prep Time
4
Serves
- Preheat the oven to 130'C
- Heat a small pan and add the cumin seed, heat carefully for a few minutes until they start to pop and colour slightly. Remove from heat, cool and place in a pestal and mortar and crush the seeds.
- In a food processor place the cumin, lemon, garlic, cinnamon, mint, coriander, seasoning and the oil. Blitz to a paste.
- Place the meat in a roasting tin.
- Use a sharp knive to make slits in the surface of the meat.
- Rub the herb paste all over the surface of the meat
- Pour the stock around the base of the tin.
- Cover tightly with foil making sure it’s not touching the surface of the Lamb.
- Cook for approximately 2 ½ - 3 hours until the meat is tender.
- Increase the oven temperature to 200'C
- Remove the foil and cook for a further 20 minutes until the crust is crisp and browned. (You could place under the grill until crisp and browned)
- Leave to rest for 30 minutes before pulling the meat off the bone.
- For the Yogurt and Tahini Dressing
- Mix the yogurt, tahini, garlic, lemon rind and juice together until smooth.
- Add the sumac and just gently stir through.
- Serve the Lamb with flatbreads, the dressing and top with pomegranate seeds.
