Persian lamb shoulder

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Ingredients

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

Cooking Instructions

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.

Find more slow roast recipes here.

Photographs: Myburgh Du Plessis
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira