serves
6
prep
20 minutes
cook
7 hours
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
7
hours
difficulty
Easy
level
Ingredients
- 1 lamb shoulder, on the bone
- 2½ tbsp smoked paprika
- 1 tbsp ground cumin
- ½ tbsp ground coriander
- 2 rosemary sprigs, finely chopped
- Sea salt flakes
- 4 tbsp extra virgin olive oil
- 3 cups (750 ml) white wine
- 1 lemon
For the tahini yoghurt
- 1 cup yoghurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- Sea salt flakes
For the sumac onions
- 1 red onion, thinly sliced
- Sea salt flakes and black pepper
- 1 tsp sumac
- ½ cup flat-leaf parsley leaves, finely chopped
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
Resting time: overnight + 20 minutes
Instructions
- Begin the tahini yoghurt one night in advance. Spoon the yoghurt into a colander lined with a cheesecloth (you can also use kitchen towel or similar thin fabric) set over a large bowl. Refrigerate overnight, to allow the excess liquid to drip out of the yoghurt.
- When ready to cook, remove the lamb from the fridge and allow to come to room temperature before braising. Place the lamb into a baking tray and preheat the oven to 110°C.
- In a medium bowl, combine the smoked paprika, ground cumin, ground coriander, rosemary and a generous pinch of sea salt flakes. Pour over the olive oil to form a thick paste, then rub the lamb shoulder with the mixture.
- Pour the wine into the baking tray with the lamb, then cover with a sheet of baking paper and foil. Bake for 5-8 hours, or until the lamb comes away easily from the bone.
- Remove from the oven and rest for 20 minutes before serving. Squeeze over lemon and sprinkle with extra salt.
- While the lamb braises, finish the tahini yoghurt by combining the strained yoghurt with the remaining ingredients in a medium bowl. Season to taste.
- Make the sumac onions by combining the onion with a generous sprinkling of sea salt and the sumac in a medium bowl. Massage the ingredients together and allow to stand for 5 minutes – this helps the salt break down the onions slightly. Add the remaining ingredients for the onions and mix gently to combine.
- Serve the braised lamb with the sumac onions and the tahini yoghurt.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
