Moroccan-spiced lamb shoulder
Experience Lisa's sumptuous Moroccan-spiced lamb shoulder, masterfully cooked on a monolith grill. Bursting with rich spices and paired with homemade flatbreads. Divine!
Ingredients
3kg bone-in lamb shoulder
1 tbsp whole coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
½ tsp mace
1 tsp cinnamon
½ tsp all spice
1 tsp turmeric
1 tsp smoked paprika
100ml sunflower oil
20g roast garlic puree
10g light brown sugar
Good pinch of Maldon salt
FLATBREAD
MAKES 4 – 75g per person to scale up
300g natural or Greek yoghurt
300g self-raising flour
Pinch of salt
Method
1. Place your coriander, cumin and fennel seeds into a pan.
2. Lightly toast on a medium heat until the husks are starting to crack and split. (This should take 2-3 minutes)
3. Put the mace, cinnamon, all spice, turmeric and smoked paprika into the pan and lightly toast. Put into a blender and blitz into a powder; alternatively, you could use a pestle and mortar or crush with a pan on a chopping board.
4. Add the spice powder into a bowl, add the olive oil, roast garlic puree and brown sugar, mix to make a paste.
5. Bring your lamb to room temperate, lightly score all over with a small knife and massage the spice rub until completely covered. Allow to marinate for a minimum to 24, but ideally 48 hours in the refrigerator.
6. Once marinaded, bring to room temperature and place indirectly into a hot BBQ. This is moving the coals to the side and leaving a strip in the middle for a drip tray to be underneath the lamb, not directly on to the coals, with a temperature around 130-140°C. The total cook time will be around 4-5 hours, turning every hour. (We use a pit barrel BBQ with the lamb hanging in the centre to create an even cook)
7. Remove from the BBQ cover with tin foil and leave to rest for 20 minutes.
8. Great to serve in the middle of the table, pull the lamb apart with two forks. Serve with lots of dips and flatbreads.
FLATBREAD
1. Mix together in a medium sized bowl, the yoghurt, flour and pinch of salt to make a firm dough.
2. Clingfilm the dough bowl and leave to rest for 30 minutes.
3. Lightly oil your hand and remove the dough from the bowl, cut into 4 even sized pieces.
4. Lightly oil your hands and form each piece into a round ball.
5. Roll out onto a floured surface with a rolling pin until it resembles the size of a side plate and ½ cm thick.
6. Place directly on the grill or the BBQ for 2-3 minutes on each side, until the flatbread is cooked through.