- 1 lamb shoulder (about 2kg), bone in
- Lemon halves, for squeezing
- Salad of orange segments, fennel, rocket, sumac and red onion, dressed with lemon juice and olive oil, to serve
- Toasted flatbread, to serve
- 1 tbsp black peppercorns
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 cinnamon quill
- Seeds from 6 cardamon pods, husk discarded
- 6 cloves
- 1 tbsp paprika
- 1 cup (loosely packed) coriander, finely chopped
- 4 garlic cloves, crushed
- Olive oil, for drizzling
- 220 gm Greek-style yoghurt
- 1 garlic clove, crushed
- Juice of ½ lemon, or to taste
- 1For spice paste, dry-roast whole spices in a frying pan until fragrant (30-40 seconds). Cool, then finely grind in a spice grinder or with a mortar and pestle. Stir in paprika, coriander and garlic, then stir in enough oil to loosen and form an easily spreadable paste.
- 2Place lamb in a non-reactive container (see note), rub paste all over lamb and refrigerate to marinate (4-6 hours or overnight).
- 3Preheat oven to 160°C. Season lamb with salt and place in a roasting pan with 1.5cm water. Cover with a layer of baking paper, seal tightly with foil, then braise in oven until lamb is very tender (3½-4 hours; it should feel soft to the touch through the foil). Remove foil, increase heat to 180°C and roast until lamb is golden brown (25-35 minutes). Remove from oven and loosely re-cover with foil to rest (20-30 minutes).
- 4For garlic yoghurt, combine yoghurt and garlic in a bowl, season to taste with lemon juice, and refrigerate until required.
- 5Squeeze lemon over lamb, top with pan juices, season with salt flakes and serve with salad, garlic yoghurt and flatbread.
Non-reactive containers are made from glass, ceramic or plastic. Use them in preference to metal bowls when marinating to prevent the acid in marinades from reacting with metal and imparting a metallic taste.
Drink suggestion: Spicy young syrah. Drink suggestion by Max Allen.