Sat, 2 April 2022
Chef: Neal Kearns
Pulled Spiced Lamb Shoulder, Minted baba ganoush, Pomegranate Soft shell taco
Prep Time 15 Mins
Cook Time 2.5 Hours
Serves 6
Ingredients:
Lamb Shoulder
2 tbsp Olive Oil
2kg piece of lamb shoulder B&R
75g Madras spice
2 Sprigs of Rosemary
2 Bay Leaves
4 Cloves Garlic, crushed
50ml Worcestershire sauce
25g sea salt
1 orange zest and juice
6 cardamom pods, crushed
12 soft shell taco wraps
Baba Ganoush
1 large Aubergine
50g Tahini paste
1 lemon, juiced
1 Bunch Mint
2 cloves of Garlic
¼ tsp salt
Pomegranate seeds
Method:
1. The night before, mix all the spice paste and rub onto the Lamb Shoulder, leave in the fridge to infuse.
2. The next morning pre heat the oven to 175oC. Take the lamb and place in a oven proof dish. Place the lid on and place in the oven for 2.5 Hours or until the Meat is falling off the bone.
3. Once cooked remove from oven. Remove the lamb and allow to rest for approx. 30mins. Shred the lamb and mix with all the roasting juice, keep warm.
4. To make the Baba Ganoush, rub the aubergine with olive oil and baked in the oven for approx. 45 minutes, until the centre is super soft. Scrap the insides into a blender with the rest of the ingredients, except the pomegranate. Blend to a smooth paste
5. Warm the wraps, place a good dollop of the baba ganoush in the middle, add the juicy shredded lamb and dress with some mint leaves, pomegranate and a drizzle of natural yoghurt, squeeze some lemon over the top and serve.
