Za atar infused Slow Roasted Lamb Shoulder
(14 Apr 2017)

Za atar Infused Slow Roasted Lamb Shoulder Expresso

Za’atar infused Slow Roasted Lamb Shoulder
Serves 6


Recipe by Peter Ayub


For the Za’atar:
¼ cup of Sumac
2 Tablespoons Thyme
2 tablespoons Oregano
2 tablespoons Marjoram
2 teaspoons Smoked Salt


For the lamb:
½ cup of the Za’atar spice mix
¼ cup of good quality local extra virgin olive oil
Juice of ½ lemon
1 teaspoons of Smoked Salt
½ teaspoon of crushed black pepper
1 teaspoon sugar
1.5 kg shoulder of lamb
3 large carrots roughly chopped
2 medium sized leeks roughly chopped
8 cloves of fresh garlic – peeled – and smashed with the back of your knife
1 red onion peeled and roughly chopped


Make the Za’atar spice mix by grinding all the spices together.
Mix together ½ cup of Za’atar, olive oil, lemon juice, smoked salt, black pepper and sugar, then massage the all over the lamb shoulder.
Place the lamb shoulder in the Weber on high heat – for about 10 to 15 min to brown and char the meat.
Place the chopped carrots, leeks, mashed garlic and onion into the bottom of a dish (this dish must be able to go inside the weber gas braai), then place the browned lamb Shoulder into the dish on top of the chopped vegetables.
Add a cup of water into the dish, cover your dish with tin foil, making sure you seal the edges to keep in the moisture
Reduce the heat of the braai to medium, then cook for about 2 ½ hours - check it halfway to see if you need to add any more water.
Once done, the lamb will be falling off the bone
Serve this sumptuous lamb with warm pita breads and my char grilled Aubergine and Tomato Salad

 

 

 

 

 

 

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