2.2kgshoulder of lamb30 mlolive oil2cloves of garlic, crushed2 tspsumac68cm pieces of Turkish bread, halved190 gm (¾ cup) hummus1½ cups (loosely packed) flat-leaf parsley leaves1½ cups (loosely packed) mint leaves1vine-ripened tomato, thinly slicedTo serve:pickled chilli and turnips (see note)
Preheat oven to 180C. Place lamb in a large roasting pan, drizzle with olive oil
and season to taste with sea salt and freshly ground black pepper. Roast for 30 minutes, then reduce heat to 150C and roast for 2 hours or until meat falls from the bone. Using 2 forks, coarsely shred meat into a large bowl. Add garlic and sumac and stir to combine.
Toast Turkish bread, spread with hummus, top with herbs, tomato, lamb and pickles and serve immediately.
Note Pickled chilli and turnips are available
from Middle Eastern grocery stores and select gourmet food