serves
6
prep
20 minutes
cook
4:30 hours
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
4:30
hours
difficulty
Easy
level
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The Stress-Free Soiree
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- ¼ cup (60 ml) olive oil
- ½ lemon, juiced
- 2 tbsp tomato paste (or Turkish red pepper paste)
- 1 tsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- Salt and black pepper
- 1.5 kg lamb shoulder, bone-in
- 1 head garlic, halved horizontally
- 1 cup water
- Pita (or flour tortillas), to serve
- 3 sliced tomatoes, to serve
- 1 head butter lettuce leaves, to serve
- Turkish pickled chillies, to serve
Sumac onions
- 2 red onions, thinly sliced into rounds
- 1 tsp sumac
- Salt
- 2 tbsp roughly chopped flat-leaf parsley
Mint yoghurt
- 2 cups loosely packed mint leaves, shredded
- 2 cups thick yoghurt
- Salt and black pepper
- Olive oil, for drizzling
Marinating time: 2 days
Instructions
- In a medium bowl, combine the oil, lemon juice, tomato paste, dried oregano, paprika and a generous pinch of salt and pepper. Rub all over the lamb shoulder and marinate for up to 2 days, otherwise it can be cooked immediately if required.
- When ready to cook, preheat the oven to 180˚C (conventional). Place the garlic in the base of a large roasting dish with a lid and pour over 1 cup of water. Top with the lamb, cover with the lid (or with a large sheet of foil) and roast for 3-4 hours, or until the lamb is very tender. Remove the foil or lid in the last hour of cooking, adding a little water to the roasting dish if needed.
- To make the sumac onions, in a medium bowl, toss the onions with the sumac and season generously with salt. Sprinkle with the parsley. To make the mint yoghurt, combine the ingredients in a medium bowl with a generous drizzle of olive oil.
- Serve the Turkish lamb shoulder with a platter of pita bread, sliced tomatoes, lettuce leaves and pickled chilli with the sumac onions and mint yoghurt on the side.
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.
Stream free On Demand
The Stress-Free Soiree
