Shredded slow-roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha
– Cathedral Cellar Triptych
I adore this method of preparing lamb! Slow and steady. It reminds me of the Mediterranean lifestyle, where there’s a reverence for good food, fine wine, and leisurely gatherings with loved ones. The serving style reflects abundance, echoing the joys of the harvest season and all the goodness it brings. The lamb is marinated with herbs, lemon and honey and then slow-roasted and smoked to perfection. To accompany this dish, we include a delightful side called Musahaba, the lesser-known cousin of the beloved hummus. Its creamy texture and rich flavours complement the lamb and roasted vegetables beautifully.
Shredded slow-roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha
– Cathedral Cellar Triptych
I adore this method of preparing lamb! Slow and steady. It reminds me of the Mediterranean lifestyle, where there’s a reverence for good food, fine wine, and leisurely gatherings with loved ones. The serving style reflects abundance, echoing the joys of the harvest season and all the goodness it brings. The lamb is marinated with herbs, lemon and honey and then slow-roasted and smoked to perfection. To accompany this dish, we include a delightful side called Musahaba, the lesser-known cousin of the beloved hummus. Its creamy texture and rich flavours complement the lamb and roasted vegetables beautifully.
Shredded slow-roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha
Serves: 4 – 6 people
Prep Time: 30 minutes
Roasting Time: 2 – 3 hours
Some effort
Shredded slow-roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha
Serves: 4 – 6 people
Prep Time: 30 minutes
Roasting Time: 2 – 3 hours
Some effort
INGREDIENTS :
- 1 whole lamb shoulder on the bone
- 1 cup of caper berries
- 12 garlic cloves cleaned
- 12 anchovies
- 125 ml of honey
- 125 ml of Willowcreek Olive Oil
- 125 ml of Lemon Juice and the rind of three lemons
- Handful of fresh rosemary
- Handful of fresh thyme
- Salt and pepper
METHOD:
- Start by preparing the lamb and making deep incisions with a small sharp knife – stuff the lamb with the capers, garlic cloves and anchovies and season with salt and pepper
- Place the honey, olive oil and lemon juice in a blender and blend until smooth
- Insert the lamb into an extra-large ziplock bag and cover it with the marinade.
- Refrigerate for 24 to 48 hours.
- Remove the lamb, place the marinade into a saucepan, heat it, and reduce it until a third. Use this as a basting sauce while cooking the lamb.
- Prepare the kettle drum braai or smoker and place the lamb onto foil in the cooker. Cook gently for about 2 to 3 hours, marinating with the liquid throughout, until the meat starts falling off the bone
- Remove the meat, gently pull out the bone and shred the meat.
- Serve with roasted vegetables and the Musabaha.
INGREDIENTS :
- 1 whole lamb shoulder on the bone
- 1 cup of caper berries
- 12 garlic cloves cleaned
- 12 anchovies
- 125 ml of honey
- 125 ml of Willowcreek Olive Oil
- 125 ml of Lemon Juice and the rind of three lemons
- Handful of fresh rosemary
- Handful of fresh thyme
- Salt and pepper
METHOD:
- Start by preparing the lamb and making deep incisions with a small sharp knife – stuff the lamb with the capers, garlic cloves and anchovies and season with salt and pepper
- Place the honey, olive oil and lemon juice in a blender and blend until smooth
- Insert the lamb into an extra-large ziplock bag and cover it with the marinade.
- Refrigerate for 24 to 48 hours.
- Remove the lamb, place the marinade into a saucepan, heat it, and reduce it until a third. Use this as a basting sauce while cooking the lamb.
- Prepare the kettle drum braai or smoker and place the lamb onto foil in the cooker. Cook gently for about 2 to 3 hours, marinating with the liquid throughout, until the meat starts falling off the bone
- Remove the meat, gently pull out the bone and shred the meat.
- Serve with roasted vegetables and the Musabaha.
Musabaha
Directly translated refers to chickpeas swimming in hummus and yoghurt.
It is a wonderful flavourful dip that starts off by making a spicy ‘dagga’ blended with the rest of the ingredients.
Musabaha
Directly translated refers to chickpeas swimming in hummus and yoghurt.
It is a wonderful flavourful dip that starts off by making a spicy ‘dagga’ blended with the rest of the ingredients.
INGREDIENTS :
- Handful of chopped fresh flat-leaf parsley
- 6 cloves of grated garlic
- 1 green chilli
- Olive oil
- 2 cups of prepared hummus
- 1 freshly squeezed lemon and rind
- 2 tablespoons of tahini
- 1 cup of double cream thick yoghurt
- 1 cup of olive oil roasted chickpeas
- Salt and pepper
METHOD:
- Start by preparing the ‘dagga’ by putting the parsley, garlic, chilli and a glug of olive oil into a mortar and pestle – work until smooth
- Add 2/3 of the dagga to the hummus and add the tahini, lemon juice and rind, yoghurt and lastly the chickpeas.
- Mix and garnish with the remaining dagga season with salt, pepper, and olive oil.
- Enjoy!
INGREDIENTS :
- Handful of chopped fresh flat-leaf parsley
- 6 cloves of grated garlic
- 1 green chilli
- Olive oil
- 2 cups of prepared hummus
- 1 freshly squeezed lemon and rind
- 2 tablespoons of tahini
- 1 cup of double cream thick yoghurt
- 1 cup of olive oil roasted chickpeas
- Salt and pepper
METHOD:
- Start by preparing the ‘dagga’ by putting the parsley, garlic, chilli and a glug of olive oil into a mortar and pestle – work until smooth
- Add 2/3 of the dagga to the hummus and add the tahini, lemon juice and rind, yoghurt and lastly the chickpeas.
- Mix and garnish with the remaining dagga season with salt, pepper, and olive oil.
- Enjoy!