CST @ HOME #23
I served this lamb shoulder with toasted pitta breads and a watermelon salad but the choice is yours.
Serves 6
FOR THE LAMB :
2.5kg lamb shoulder, bone in
6 garlic cloves
1 lemon
2 tsp white pepper
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground ginger
2 tsp ground cinnamon
4 tsp smoked paprika
6 bay leaves (fresh if possible, not dried)
100ml olive oil
2 large white onions
1ltr pomegranate juice
2 heaped tbsp honey
TO GARNISH ONCE COOKED:
2 large red onions
2 tbsp caster sugar
1 tsp Maldon salt
Juice of 2 limes
1 pomegranate
Large handful of shredded mint leaves
FOR THE ROASTED GARLIC AND GINGER YOGHURT
10cm piece of ginger
½ lemon, juice only
1 bulb of roasted garlic
400g natural yoghurt
1 tsp ground cumin
Start by marinating the lamb. Cut the lemon into wedges and remove all the pips. Put in a blender with the garlic cloves, white pepper, ground cumin and coriander, ground ginger, cinnamon, smoked paprika, bay leaves and the olive oil. Blend well into a thick paste.
Rub generously all over the lamb. Leave to marinate for a minimum of 24 hours.
When ready to cook, cut the white onions into wedges and line them in the bottom of a baking tray. Put the lamb on top and season well with Maldon salt. Pour in the pomegranate juice. Top with parchment paper and then wrap very tightly with tin foil. Cook at 140 degrees, fan for around 4 hours or until the lamb shreds away from the bone easily. Remove the foil and parchment paper and increase the heat of the oven to 180 degrees, fan. Roast for a further 20 minutes to brown up the outsides of the meat.
Whilst the lamb is cooking prepare the garnishes. Slice the red onions into half moons as thinly as you can. Put them into a large bowl and add the lime juice, salt and sugar. Leave to macerate and soften for a good hour or two, stirring every so often so they soften evenly.
Pop the seeds from the pomegranate and shred the mint. Leave both aside until needed.
Now make the yoghurt. Peel the ginger and grate on the finest side of the grater. Put the pulp into a jay cloth or piece of muslin and squeeze the juice out into a bowl. Discard the pulp as you don’t need it. Add the lemon juice and pureed pulp from the roasted garlic. Whisk through the yoghurt and the ground cumin and a pinch of salt. Set aside until needed.
Once the lamb is cooked, remove it from the tray and set aside covered with foil to rest.
Strain off the pomegranate juice into a clean sauce pan. Finely chop the onions and set aside.
Add the 2 tbsp of honey to the pomegranate juice and reduce until it thickens to the consistency of single cream. Add back the finely chopped white onions.
Now shred the lamb into a large bowl. Pick it apart with your hands or pull it apart with a fork.
Pour the reduced pomegranate juice with the white onions over the lamb and mix well. Test the seasoning, you’ll need to add Maldon salt. Transfer onto a serving platter.
Top with the red onions and pomegranate seeds. Finish with the shredded mint and serve!
