Sat, 13 April 2024
INGREDIENTS:
1 Shoulder of Lamb
3 cloves Garlic Minced
4 Tbsp Chilli Scented Wicklow Rapeseed oil
2 springs Rosemary
1 Tbsp Dried Thyme
1 Tbsp Ground Coriander
2 Tbsp Ground Cumin
500ml Chicken Stock
1 whole lemon wedges
1 Tsp Sea Salt
For The Mint Sauce:
300ml Natural Yogurt
3 Tbsp Mint Sauce
For The Roasted Vegetables:
2 Red Onions Skinned , cut into wedges
1 Courgette cut into chunks
1 Red Pepper cut into chunks
1 Yellow Pepper cut into chunks
Squeeze of honey
2 Tbsp Oil
Salt And Pepper
METHOD:
1). Mix your garlic, salt, chilli oil, dried thyme, ground coriander, cumin and rosemary, then score
the skin of your lamb and rub in the mixture.
2). Place the lamb into a deep roasting tray, then pour in the stock and lemon wedges.
3). Cover with a lid or tinfoil, then place in a preheated oven for 3 ½ / 4 hours until cooked and
tender.
4). While the lamb is cooking, mix your vegetables in a roasting tray with oil, honey, salt and
pepper, then roast for 40 minutes.
5). Mix your yogurt with mint sauce and we get the roasted Vegetables and yogurt sauce ready.
6). Lift the cooked lamb out of the roasting dish once the vegetables and yogurt are also ready.
To Assemble The Kebab:
7). Heat your tortillas on a dry pan and then sprinkle with some rocket leaves.
8). Shred the cooked lamb with a fork, and place some on top of your rocket lettuce.
9). Add some of the honeyed roasted vegetables on top, and then drizzle over the mint yogurt.
10). Fold up the kebab, and you're ready to serve.
