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Slow-roasted lamb shoulder with nomads’ jewelled yoghurt and nigella seed bread
Serves 8 Starters and mains
Ingredients
- 1.1kg lamb shoulder, bone in
- 2 garlic bulbs
- 4 anchovy fillets
- 2tbsp sabaht baharat (Lebanese 7 spice)
- splash of extra virgin olive oil
For the nomads’ jewelled yoghurt
- 80g goji berries
- 40g barberries
- 60g dried currants
- 300g Greek-style yogurt
- 50g pumpkin seeds, toasted
- 50g sunflower seeds, toasted
- 50g pomegranate seeds
- 2 dried apricots, finely diced
- 2 Medjool dates, finely sliced
- 40g candied orange and lemon peel
For the nigella seed bread
- 450g plain flour, plus extra for dusting
- 7g dried yeast
- 1tsp sugar
- 4tbsp olive oil, plus extra to drizzle
- 1tsp salt flakes, plus extra to season
- 4tbsp nigella seeds
- 4tbsp coriander seeds
- 4tbsp cumin seeds
Method
Allow 1-2 days for marinating.
Peel the garlic cloves and crush them using a mortar and pestle until smooth. Add the anchovies and continue to crush to a smooth paste. Add the sabaht baharat and olive oil. Stir to combine well.
Lightly score the lamb shoulder and smear the marinade all over the meat. Place in a snug- fitting dish and cover with cling film. Transfer to the fridge and leave to marinate for 1-2 days to allow the flavours to develop.
Preheat the oven to 90C/195F/ Gas 1⁄2. Remove the marinated lamb from the fridge and transfer to a roasting tin.
Cover tightly with baking paper then foil. Cook for 12 hours or until the meat falls from the bone.
To make the nomads’ jewelled yoghurt, soak the berries and currants in hot tap water for a couple of hours, then drain and set aside. Place the yoghurt in a serving bowl and garnish with all the ingredients.
To make the nigella seed bread, put the flour, yeast, sugar, olive oil and 1tsp salt into the bowl of an electric stand mixer and combine. Attach the hook attachment, set to a medium speed and gradually add 310ml lukewarm water and mix for 5 minutes or until the dough is smooth. Alternatively, you can make this dough by hand.
Put the flour on your work surface, make a well in the centre, add the yeast, sugar, olive oil and salt and knead by hand. This should take 6-10 minutes to become smooth.
Place the dough in a bowl, cover with a tea towel and leave it to rest for 30 minutes until doubled in size. Line a baking tray with baking paper.
Remove the dough from the bowl and place on a floured work surface. Knock back the dough and separate into 8 even-sized portions. Knead each portion into a ball and make divots in the dough using your thumb. Transfer onto the prepared tray and drizzle with olive oil. Combine the seeds in a bowl, scatter them over the dough and season with some more sea salt. Rest again for about 15 minutes until the dough has doubled in size.
Preheat the oven to 190/375F/ Gas 5. Put the bread in the oven and cook for 10-12 minutes, until golden. Keep warm.
Serve the slow-roasted lamb shoulder with the nomads’ jewelled yoghurt and the warm nigella seed bread.
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