Recipe by: Matt Preston
Serves: Serves 6-8
Slow Roasted Lamb
- Preheat oven to 200C.
- Make sure lamb’s top layer of skin, or “bark” has been peeled off to reveal fat underneath. Score the fat in a 2 cm diamond pattern and rub in a mix of the olive oil, cumin seeds and salt flakes on all surfaces of the lamb shoulder.
- Place the lamb in a roasting dish and place in the oven to roast for 30 minutes.
- Reduce oven temperature to 120C and continue roasting the lamb until it is brown on the outside and still pink inside at its thickest point, about another 2 ½ hours. Remove from oven and allow to rest, covered, for 15 minutes.
- Serve with cucumber ribbons, mint jelly, green chilli, lemon wedges, fresh min, instant flat bread and instant mayo.
- Place the yoghurt and 1 cup flour in a mixing bowl and stir to combine. Add more flour, ¼ cup at a time, until the dough is soft and malleable. Turn out on to a floured surface and knead until a smooth, soft dough, about 5 minutes.
- Divide dough into 18 apricot sized balls. Roll each ball out thinly.
- Place a dry frypan over medium heat. Add dough, a few pieces at a time, and fry, turning when the flatbread bubbles up and colours on the underside. Wipe out frypan and repeat with remaining dough.
- Very carefully crack egg into the base of a stick blender canister, making sure it does not break. Add Dijon mustard, salt and lemon juice. Gently pour in grape seed oil. Carefully insert the stick blender, making sure blades completely cover the yolk. Blend, and as mayo comes together, slowly bring blender up through the mayo to incorporate all the oil.
- Add Maggi liquid seasoning and liquid smoke, to taste, if desired.
Notes: Instant Flatbread makes 18
Instant Mayo makes 1 cup
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