Ingredients

Method

• 1 T coriander seeds
• 1 T cumin seeds
• 1 T fenugreek seeds
• 1 vanilla pod, chopped
• 1 t ground cinnamon
• 1 t ground nutmeg
• 1 t ground ginger
• 1 T dried mint
• 1 T black peppercorns
• 1 T sea salt
• 4 T extra virgin olive oil
• 3 kg lamb shoulder
• pita breads, for serving
For the beetroot-swirled tzatziki
• 8 beetroot
• 2 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 2 cups greek yoghurt
• 2 garlic cloves, crushed
For the pickled mini cucumbers
• 400 g mini cucumbers
• 1/2 cup red wine vinegar
• 1 T coriander seeds
• 1 T mustard seeds

Method

Ingredients

Preheat the oven to 120°C.

Heat a non-stick pan over a high heat and toast the coriander, cumin and fenugreek seeds.

Place in a mixing bowl with the chopped vanilla pod, cinnamon, nutmeg, ginger, mint, peppercorns and salt. Add the olive oil and mix to form a rub.

Rub onto the lamb, ensuring it is well coated, then place the lamb on a baking tray and roast for 8 hours.

Allow the lamb to cool slightly before shredding the meat off the bone.

Adjust the seasoning if necessary. Serve with warm pita breads, beetroot-swirled tzatziki and pickled mini cucumbers.

To make the beetroot-swirled tzatziki, preheat the oven to 180°C.

Place the beetroot on a sheet of tinfoil and drizzle with the olive oil. Seal the foil to create a pouch. Roast for 45 minutes, or until tender. Allow the beetroot to cool then remove the skins, cut into cubes and place in a mixing bowl.

Season to taste, then add the Greek yoghurt and garlic and fold through.

To make the pickled mini cucumbers, slice the cucumbers lengthways and place in a mixing bowl or jar. Add the vinegar, coriander seeds and mustard seeds. Allow to pickle for 30 minutes before serving.

Browse more roast lamb recipes here.