With me living in New Zealand, where the population of newborn Lambs in 2013 was around 24 million, you might assume that I would eat a lot of Lamb, I don’t. I do like Lamb, but surprisingly given the number of newborns, its more expensive than chicken, Pork or Beef so we tend to eat it sparingly.
For the last few years I have BBQ’d a de-boned Lamb shoulder to serve cold on Xmas day. It’s a great way to prepare the meat, the thickness is generally uneven so you get a combination of rare and well done meat to pick over. Due to the weather (raining again), I’ll be preparing today’s Lamb in the oven cooked very slowly. It will be eaten cold on Christmas day and will be great for sandwiches with pickles.
The shoulder with be rubbed in some Olive Oil infused with fresh Rosemary, Garlic, Lemon Zest and juice, a small mount of dried chili flakes, and salt and pepper. These Mediterranean flavors work great with Lamb. The Lamb will bake for 4 hours in a low oven (130 Celsius) , and then get a flash of heat under the grill (broiler) to crispen up the fat. I’m serving the lamb on grilled mini Ciabatta buns with a Minty Yogurt dressing.
1.5 KG shoulder of Lamb – de-boned
3 small onions, cut in half lengthwise (paper on).
2 Cloves Garlic
1/2 Teaspoon crushed red pepper
3 Tablespoons Olive oil
Salt and pepper
Mini Ciabatta buns
1 Cup Greek Yogurt
1 Teaspoon Cumin powder
3-4 Fresh Mint Leaves, shredded
Pre-heat the oven to 130 C
Zest the Lemon, add Zest and juice of half the lemon to a bowl. Add crushed garlic, chili flakes, olive oil. Mix and spread over Lamb.
The Onions will be used as trivet, place them in a baking dish, cut side down and lay the Lamb on top, fat side up.
Bake on the middle rack in the oven for 4 hours. Crispen up the fat by turning the oven to grill, and raising the heat to high for a few minutes.
Split the rolls, and toast in a griddle pan.
Yogurt dressing. Combine all of the ingredients in a bowl and mix well.
Place the dressing on the toasted rolls and top with shredded Lamb, and sliced roasted onion.