This bundle of joy right here is a roast lamb banger packed with garlicky goodness and oozing with finger licking scrumptiousness.
If you think all the fun lies in the eating, then you will miss the point. Half the enjoyment is in preparing this beautiful banquet. Grab a glass of wine, turn on the tunes and lovingly caress this lamb shouldering into a haven of delight to share with friends. The time you put into the prep will reap rich rewards in the end. Lets dive in…
INGREDIENTS
SLOW ROASTED LAMB
2.5 kg Regeneratively Farmed lamb shoulder bone in, room temp
40 garlic cloves peeled
4 sprigs rosemary
4 sprigs thyme
2 cups olive oil
4 anchovy filets
1 tbsp baby capers
1 lemon zest and juice
250 mL white wine
salt + pepper
CRISPY ROASTED POTATOES
4 large russet potatoes peeled and cut into small cubes
6 cloves garlic
3 sprigs thyme
3 sprigs rosemary
1/2 cup olive oil
1/2 cup grapeseed or vegetable oil. Beef tallow is always a winner for me.
salt + pepper
TZATZIKI
1 cup plain Greek yoghurt
1 cucumber grated
2 tbsp olive oil
1 tbsp lemon juice
1 garlic clove grated
2 tbsp dill chopped
salt + pepper
TABBOULEH
2 large parsley bunches leaves removed from stems and finely chopped
1 bunch spring onions sliced
2 tomatoes diced
1/2 red onion finely sliced
1/2 cup olive oil
1 lemon juiced
salt + pepper
SOUVLAKI ASSEMBLY
Flat bread (sourdough flatbread recipe below)
INSTRUCTIONS
SLOW ROASTED LAMB
Preheat the oven to 200 degrees Celsius / 410 degrees Fahrenheit.
In a small pot on a low heat, combine the 20 garlic cloves, 2 sprigs rosemary, 2 sprigs thyme and the olive oil. Bring to a slow simmer and simmer for 30 – 45 minutes or until the garlic is soft and slightly golden. Remove half of the olive oil and reserve for another use. In the same pot on the same heat, add the anchovies, baby capers and lemon zest. Cook for 5 minutes or until the anchovies have melted into the oil. Drain the oil and set to the side. Place the garlic mixture into a mortar and pestle. Pound into a paste.
Using a sharp knife, score the fat of the meat into a criss cross pattern. Try to not cut through to the meat. Rub the garlic and herb mixture all over, pushing it into the slits. Scatter the rest of the herbs and garlic into the bottom of a dutch oven or roasting tin that will hold the lamb as snugly as possible. Place the lamb on top of the herbs and garlic. Pour over the reserved olive oil, lemon juice and white wine. Season with a very generous amount of salt and pepper. Cover very well with alfoil or a lid and place into the oven. Immediately turn the heat to 140 degrees Celsius or 300 degrees Fahrenheit and cook for 4 hours or until the lamb is extremely soft and tender and falling off the bone.
Once the lamb is cooked, leave it to rest for 15 minutes before breaking it apart. Serve with some fresh bread and all of the juices from the pan.
CRISPY ROASTED POTATOES
Preheat the oven to 200 degrees Celsius
Wash the potatoes in cold water then place them in a bowl and cover with cold water until they are fully submerged. Leave the potatoes to sit in the water for 10 minutes, giving them a bit of a wash to remove as much starch as possible. Drain into a colander and rinse under cold water.
Place the potatoes in a large saucepan, cover with cold water and add a very generous amount of fine sea salt. Add the rosemary, thyme and garlic cloves that have been slightly smashed. Place the pan on high heat and wait for the water to boil. Once boiling, cook the potatoes for 5 – 8 minutes or until fork tender.
Drain the potatoes into a colander and discard the garlic cloves and herbs. Rough up the potatoes by mixing them with a spoon to increase their surface texture. Cover the colander with a tea towel and leave the potatoes to steam for 15 minutes.
While the potatoes are steaming, add the oil to a baking dish and place into the oven for 5 minutes or until piping hot. Remove the tin from the oven and very carefully pour the potatoes into the tin with the hot fats, you will hear a delightful sizzling sound. Stir the potatoes through the hot fats then bake for 45 minutes, tossing them and basting them with the oil every 15 minutes.
Remove the potatoes from the tin and serve with the lamb.
TZATZIKI
Grate the cucumber and place into a tea towel. Give it a big squeeze to remove as much moisture as possible.
Place all ingredients into a bowl and mix until well combined. Season with salt and pepper.
TABBOULEH
Place all ingredients into a large bowl and mix to combine. Season well with salt and pepper. Taste the salad to ensure you have enough seasoning and dressing and adjust to your liking.
Leave to sit for at least 10 minutes before serving to allow all the flavours to combine.
Souvlaki assembly
Drizzle a pan with olive oil and on a medium heat, heat the wrap for 1 – 2 minutes on each side or until slightly golden and toasted.
Assemble the souvlaki by spreading 3 of the cooked garlic cloves from tin that the lamb was roasted in onto the wrap. Followed by a layer of tzatziki. Top with a generous amount of lamb, followed by tabbouleh then finished with crispy potatoes. Serve immediately.
Try your own Sourdough flatbread
INGREDIENTS
2 1/2 cups (300g) all purpose flour
1 tbsp (12g) sugar
1/2 tsp (5g) fine sea salt
1/2 tsp baking powder
1/2 cup (120g) left over sourdough starter
1/4 cup (60g) Greek yoghut
1/4 cup (60 ml) oil
1 to 2 tbsp (15 to 30 ml) warm water
2 tbsp (28g) unsalted butter, melted
INSTRUCTIONS
Whisk the flour, sugar, salt, and baking powder together in a large bowl. Add the leftover starter, yoghurt, oil, and 1 tablespoon (15ml) of water. Mix with your hands until a rough dough forms. The dough should feel soft but not sticky. Add more water or flour as needed to get the right texture. Cover with a damp kitchen towel and let rest for 1 hour.
Remove the dough onto a lightly floured work surface. Flatten into a rectangle, and then divide into 8 equal pieces, about 80 grams each. Cover with a damp towel.
Working with one piece at a time, roll the dough into a thin circle about 8 inches (20 cm). The exact shape does not need to be perfect - you’re looking for something slightly smaller than the width of your skillet. Melt the butter in a small saucepan or in the microwave. Warm a large cast-iron skillet over medium-low heat.
Place the dough into the warm, dry pan and cook for 2 to 3 minutes on one side. When the dough puffs up and has a few bubbles on the surface, brush lightly with some of the melted butter and flip it over. Cook for 1 to 2 mins on the other side. When finished, brush with more butter and transfer to a cutting board. Wrap in a towel to keep warm. Roll out the next piece of dough and cook the rest of the flatbreads.
These sourdough flatbreads are best enjoyed warm. You can also reheat them in a low oven, about 275 degrees F (140 degrees C) in a foil package. For crispy flatbreads, reheat directly on the centre oven rack.
Flatbreads will keep fresh stacked, wrapped, and stored at room temp for 1-2 days. Reheat as indicated above for best texture. To freeze, cover the flatbreads in plastic wrap and foil for up to 3 months.
Adapted from our lovely client Emily D and Daens Kitchen
