Braised and Slow Roast Lamb Shoulder with Pitas and Peppers
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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.
