Slow Roast Shoulder of Lamb with Tabbouleh Salad and Creamy Tzatziki
Sat, 8 March 2025
Ingredients:
For the Lamb -
1). 4 sprigs of rosemary chopped
2). 6 cloves of crushed garlic
3). 1 tablespoon of capers
4). 3 anchovy
5). 2 whole lemons
6). 2 red onions quartered
7). Cup of white wine
8). 1.5 kg of lamb shoulder
For the Tzatziki -
1). 200 grams of whole Greek yogurt
2). Juice of half a lemon
3). Tablespoons of olive oil
4). 1/2 cucumber grated
5). Clove of garlic crushed
6). Salt and pepper for seasoning
7). Teaspoon of fresh chopped mint
For the Tabbouleh salad -
1). 1 cup bulger wheat
2). 1/2 red onion finely diced
3). 1 tomato chopped
4). Green pepper diced
5). 1/2 Cucumber diced
6). Tablespoons of fresh herbs
7). Salt and pepper for seasoning
8). Juice of half lemon
9). Tablespoon olive oil
10). Salt and pepper to season
Instructions:
For the Lamb -
1). Preheat oven to 160.
2). In a food processor blitz the capers anchovy rosemary olive oil juice and zest of lemon together.
3). Rub all over the lamb
4). Slice the red onion and place on the bottom of an oven proof roasting tin along with the juice of the remaining lemon
5). Place lamb on top and add the white wine
6). Roast the lamb for 3.5 hours till very tender
7). Shred the land and serve in the juices from the bottom of the roasting tin
Mix all ingredients together for the tzatziki
For the Tabbouleh salad -
1). Place 1 cup of burger wheat in a saucepan with 2 cups of water
2). Bring to the boil and simmer for 1 minute. Remove from the heat and set aside till cooled
3). When cooled mix all the ingredients through
4). Top with the shredded lamb in its juices from the dish and top with the Creamy tzatziki
