Slow-roasted Lamb Shoulder with Za’atar
The slow roasting process creates a juicy lamb and the za'atar will add a little spice!
Ingredients
- 1.5 kg Lamb Shoulder
- 60 ml Olive Oil
- 2 tsp Fleur de Sel
- 1 ½ tbsp Za’atar Plus extra to serve
- 150 ml Chicken Stock or Water
Tahini Yoghurt
- 80 g Tahini
- 160 g Greek Yogurt
- 1 tbsp lemon juice
- 1 tbsp Pomegranate Molasses Thinned with Water
Instructions
- Garnish: pomegranate seeds and freshly chopped coriander
- Preheat the oven to 200°C (400°F). Rub the lamb with 2 tbsp olive oil and 2 tsp fleur de sel. Transfer to a baking dish and roast for 30 minutes or until golden.
- Sprinkle with za’atar, pour in the stock and cover. Reduce the oven to 160°C (325°F) and roast the lamb for 2½ hours.
- Mix all the ingredients in a bowl, cover and chill until needed for the tahini yoghurt. If you prefer the sauce a little thinner, dilute with a bit of water.
- Once the lamb is cooked, sprinkle with more za’atar and serve drizzled with tahini yoghurt (diluted with a bit of water) and sprinkled with pomegranate seeds and chopped coriander.
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