Ingredients
- 2kg lamb shoulder
- 1 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4tsp ground fennel seeds
- 1/4cup olive oil
- 3 brown onions, sliced
- 2 heads garlic, halved crossways
- juice of 1 lemon
- sea salt and freshly ground black pepper
- Crunchy cabbage salad
- 1/2red cabbage
- 1/3cup roughly chopped toasted walnuts
- 1/4cup raisins that have been soaked in 2 tbsp water and strained
- 1 firm pear
- 1/3 cup natural yoghurt
- 1/2 tsp cinnamon
- juice of 1 lemon
- 2 tbsp olive oil
- salt and pepper
Method
The night before, score fat side of lamb with a sharp knife, then rub all over with spices and olive oil. Marinate in fridge, covered, overnight
Remove from fridge 2 hours before cooking to let meat come to room temperature. Preheat oven to 250c. Place onions and garlic in a baking tray and lamb on top.
Drizzle with lemon juice and marinade, and season with salt and pepper. Add ¼ cup water to pan, cover tightly with foil and place in oven. Reduce oven temperature to 150°C; cook lamb for 4 hours.
Place lamb on a board, cover and allow it to rest for 15 minutes. Arrange on platter with garlic and onion; shred lamb using 2 forks. Serve with cabbage salad and bread for mopping juices.
Crunchy cabbage salad
In a large bowl, combine 1/2red cabbage, finely sliced; 1/3cup roughly chopped toasted walnuts; and 1/4cup raisins that have been soaked in 2 tbsp water and strained. Core 1 firm pear, cut it into batons, and combine it with cabbage.
In a small bowl, mix 1/3 cup natural yoghurt, ½ tsp cinnamon, juice of 1 lemon and 2 tbsp olive oil, and season with salt and pepper. Drizzle over salad and toss well.
