- 2.5 kg free-range lamb shoulder on the bone
- 4–6 sprigs rosemary
- 6 cloves garlic, halved
- 1 t cumin seeds, toasted
- 1 T coriander seeds, toasted
- 1 T smoked paprika
- 1 t dried chilli
- 6 T olive oil
- 4 sticks celery, cut into chunks
- 2 red onions, cut into chunks
- 2 x 400 g cans cherry tomatoes
- 2 sticks Woolworths lamb or vegetable stock concentrate
- 250 g red lentils
- sea salt and freshly ground black pepper, to taste
- 650 g Woolworths baby beetroot
- 1 T sherry vinegar
- tahini, for drizzling
- plain yoghurt, for serving
- lemon, for serving
- Woolworths naan bread or pita bread, toasted, for serving
- fresh mint, for serving
1. Preheat the oven to 200°C. Make small, deep incisions into the lamb using a small, sharp knife and stuffthe rosemary and garlic into the incisions.
2. Crush the cumin and coriander seeds, then mix with the paprika, dried chilli and 4 T olive oil and rub onto the lamb. Season to taste.
3. Place the celery, onions, tomatoes and stock in a deep roasting pan. Top with the lamb and cover tightly with tinfoil.
4. Reduce the oven’s temperature to 180°C and roast for 3½ hours. Uncover and roast for a further 30 minutes, increasing the oven’s temperature to 200°C. Remove from the roasting pan and rest for 30 minutes before serving.
5. Add the lentils to the roasting tray and stir through. Add 1 cup water if necessary and roast for 30–45 minutes, or until the lentils are cooked.
6. Place the beetroot on a sheet of tinfoil, drizzle with the sherry vinegar and remaining olive oil and season. Wrap up and roast for 1 hour. Peel and drizzle with the tahini and scatter with mint.
7. Serve the lamb with the beetroot, yoghurt, lemon juice, lentils and toasted naan or pita breads.
Photographs: Myburgh Du Plessis
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira