Easter Sharing Lamb Shoulder with Deli Kitchen Persian Flatbreads & Tomato Salad

Prep Time

60 mins

Makes

6-8 servings

Ingredients

For the Lamb:
● 1.5-2kg lamb shoulder, bone-in
● 4 tbsp olive oil
● 6 garlic cloves, minced
● 2 tsp salt
● 1 tsp ground black pepper
● 2 tsp ground cumin
● 2 tsp ground coriander
● 2 tsp ground paprika (smoked or sweet)
● 1 tsp ground cinnamon
● 1 tsp ground turmeric
● 1/2 tsp cayenne pepper
● Zest and juice of 1 lemon
● 2 tbsp pomegranate molasses (or honey as a substitute)
● 1 tbsp tomato paste
● 2 large onions, cut into chunks (to sit the lamb on)
● 350ml water
● Foil

For the Tomato Salad:
● 4-5 ripe tomatoes, chopped
● A handful of fresh parsley, chopped
● Juice of 1 lemon
● 2 tbsp olive oil
● Salt, to taste

For the Garnishes:
● Pickled red onions
● Fresh mint leaves
● 2-3 spring onions, shredded
● 4-5 radishes, thinly sliced
● 1 baby cucumber, sliced into wedges
● 1 pack of Deli Kitchen Persian Flatbread

Method

1. Preheat your oven to 180°C (fan 160°C), or gas mark 4.
2. In a small bowl, combine the olive oil, minced garlic, salt, pepper, cumin, coriander,
   paprika, cinnamon, turmeric, cayenne pepper, lemon zest and juice, pomegranate
   molasses (or honey), and tomato paste. Stir well to make a paste.
3. Rub this paste generously all over the lamb shoulder, ensuring it’s well coated.
4. Place the cut onion chunks in the bottom of a roasting tray to create a base for the
   lamb. Sit the lamb on top of the onions. Add 350ml of water to the tray.
5. Cover the tray tightly with foil and roast for 3-3.5 hours, or until the lamb is tender
   and falls apart easily. Remove the foil during the last 30 minutes to allow the lamb
   to crisp up.
6. While the lamb is roasting, make the tomato salad. In a large bowl, combine the
   chopped tomatoes, parsley, lemon juice, olive oil, and a pinch of salt. Stir gently to
   combine.
7. Prepare the Garnishes: Slice the radishes, spring onions, and baby cucumber. Set
   aside.
8. About 10 minutes before the lamb is ready, warm the Deli Kitchen Persian
   flatbreads in the oven, following the package instructions.
9. Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes
   before pulling the meat apart with two forks.
10. Serve the lamb on a large platter, surrounded by the tomato salad, and garnish
    with pickled red onions, fresh mint, shredded spring onion, radishes, and
    cucumber wedges. Serve with the warm Persian flatbreads for wrapping up the
    lamb and salad.