Take your Easter feast to the following stage with this slow-baked lamb shoulder recipe.
The three hours of sluggish cooking is assured to provide you scrumptious melt-in-the-mouth meat. Serve with flatbreads and our zesty yoghurt dip for an instate crowd pleaser.
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Easter slow-baked lamb shoulder
- 2 Tbsp sea-salt flakes
- 6 cloves garlic, thinly sliced
- 1 Tbsp black peppercorns
- 100 ml additional virgin olive oil
- 3 Tbsp dried oregano
- 1.2- 1.8 kg lamb shoulder, deboned
- 80 ml white wine vinegar
- 125 ml water
- 2 lemons, thickly sliced, to serve
- 1 packet flatbreads to serve
Yoghurt, cucumber and mint salad dip
- 3 massive Lebanese cucumbers, peeled, deseeded, diced into 12mm cubes
- 2 tsp sugar
- Sea-salt flakes and freshly floor black pepper, to season
- 500 g Greek-style yoghurt
- ½ bunch mint, leaves picked, finely chopped
- Juice of ½ lemon
- 2 cloves garlic, finely grated
- 30 ml additional virgin olive oil
- 2 tsp candy paprika or sumac
- Preheat oven to 160°C.
- Utilizing a mortar and pestle, grind salt, garlic and peppercorns till mixed. Stir in oil and oregano.
- Flatten lamb shoulder and rub marinade into meat, then switch to a baking dish. Add vinegar and water, then cowl with foil and bake for 2½ hours.
- Take away foil, activate oven grill and improve oven to 220°C (or 250°C if grill is separate to oven). Bake for 15-20 minutes or till meat is crisp at edges. Put aside to relaxation for quarter-hour.
- In the meantime, to make yoghurt, cucumber and mint salad dip, put cucumber in a strainer and sprinkle over sugar and a bit of salt. Put aside for 10 minutes to empty off extra water
- Mix yoghurt, mint, lemon juice and garlic in a medium bowl. Season with salt and pepper, then stir in oil. Add drained cucumber, then switch to a serving bowl and sprinkle with paprika or sumac.
- Organize lamb on a platter and spoon over a bit of of the pan juices. Serve with dip, lemon slices and flatbread.