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Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Name: Turkish-style beef cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: onion, finely chopped 1,olive oil 4T,garlic, crushed 2cloves,baharat 2T,free-range eggs 2,thick plain yoghurt 1/4cup,bulgur wheat 130g,parsley chopped 2T,oregano 1T,sea salt and freshly ground black pepper, to taste ,free range beef mince 500g,sumac, for sprinkling ,thick plain yoghurt, for serving ,lemony rice, for serving

By Abigail Donnelly

Serves 8 to 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 8 hours

Ingredients

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

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.

This is a test recipe

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Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Ingredients

Method