Braised and Slow Roast Lamb Shoulder with Pitas and Peppers

Braised and Slow Roast Lamb Shoulder with Pitas  and Peppers

Braised and Slow Roast Lamb Shoulder with Pitas and Peppers

Recipe by Michael Weldon

Ingredients

  • 1 boneless lamb shoulder

rub

  • 1tbs smoked paprika

  • 1tbs cumin

  • 1tbs coriander

  • ½tsp cayenne pepper

  • ½tsp chipotle powder

  • 1tsp garlic powder

  • 1tsp onion powder

  • 1tsp oregano

  • 2 onions sliced

  • 4 garlic cloves

  • 1 cup chicken stock

sour yoghurt sauce

  • 1cup Jalna greek yoghurt

  • 2tbs apple cider vinegar

  • 1 tbs tahini

  • 2tbs Squeaky Gate extra virgin olive oil

  • sea salt

  • 1 red capsicum, cut in strips

  • 1 yellow capsicum, cut in strips

  • 1 green pepper, cut in strips

to serve

  • 4 pita, steamed or grilled

  • ½ bunch parsley

  • pickled red onion

Method

  • Pre Heat an oven to 150deg c. Coat the lamb in the spice rub, making sure all the lamb is coated. Scatter the onion in the base of a high sided oven tray, place the lamb on top. Add the stock into the pan then cover the tray with foil. Place in the oven and cook for 3-4 hours until the lamb is falling apart.

  • Once the lamb is falling apart remove the oil and turn up the heat to 180deg C. Cook until the lamb goes crispy on the edges.

  • In a bowl mix together the ingredients for the sour yoghurt sauce. Taste and season with sea salt.

  • In a hot frypan add a drizzle of EVOO and fry the pepper until they soften and blister slightly.

  • Once the lamb has cool slightly pull the meat apart with forks until it is all in bite-size pieces.

  • Serve the lamb family style and allow people to make their own wraps.