Recipes
Date posted: 28/02/2019
Ingredients
| Farmstead lamb shoulder tied | 1 |
| Harissa paste | 100g |
| Dufrais white wine vinegar | 20ml |
| Tate & Lyle dark soft brown sugar | 50g |
| Everyday Favourites paprika | 10g |
| Everyday Favourites oregano | 10g |
| Grated carrot | 1kg |
| Chopped mint | 10g |
| Crushed chillies | 2g |
| White wine vinegar | 80ml |
| Olive oil | 40ml |
| World of Spice za’atar spice | 5g |
| Everyday Favourites sesame seeds | 20g |
| Tate & Lyle caster sugar drum | 30g |
| Black olive tapenade pitta | 20 |
| Tahini paste | 100g |
| The Real Deli tzatsiki | 240g |
| Mixed herbs | 50g |
| World of Spice sumac spice | 10g |
| Pomegranate seeds | 50g |
Method
- Trim the shoulder of lamb and tumble the harissa, vinegar, sugar, paprika and oregano over the lamb.
- Vac Pac and water bath for 7 hours at 72°c.
- Once cooked remove from the bag with all the juices and place into an oven tray - cook at 180°c for another hour until the natural juices have reduced down. Pull the lamb and keep warm until required.
- Mix the carrot, mint, crushed chillies, white wine vinegar, oil and sesame seeds together and chill until required.
- Chargrill the pitta until warm and top with the lamb, tahini paste, tzatsiki, herbs, pickled carrot salad and another pitta cut in half and dust with sumac and pomegranate seeds.