
written by
at 2015-03-06
Ingredients:
1 Lamb Shoulder
Garlic cloves
Rosemary
2 punnets Heirloom tomatoes
1 eschallot finely sliced
1 cucumber cut into batons
2 lemons
Black Olives 100g
1 small tub Persian Feta
1 small tub Greek yogurt
Sumac
Black Pepper
Sea Salt
Good Olive oil
Method:
1 Lamb
Rub Lamb Shoulder in olive oil, season, place in a baking tray with liberal amount of garlic and rosemary. Tightly cover with foil,
Place in a hot oven and turn down to 160, cook for 5-6hours until meat is very tender.
2.Greek Salad
In a mixing bowl toss heirloom tomatoes, cucumbers, eschallot, & olives with lemon juice, olive oil,
salt & pepper. Top with Persian feta & sprinkle with sumac.
3. Yogurt & Garlic Sauce
Pound 6 cloves of garlic with sea salt in a mortar & pestle add to yogurt.
Enjoy!
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