“This is possibly the fanciest souvlaki you’ll ever eat,” laughs celebrity chef Karen Martini of this recipe from her new cookbook Home (Plum; $39.99). “Slow-roasted lamb shoulder, in one form or another, is on constant rotation at home and I’m always playing with the recipe. It’s all smiles in my house when this is on the menu.”
Greek lamb shoulder with yoghurt, cucumber and mint
For the lamb
2 tablespoons salt ﬂakes
6 garlic cloves, sliced
1 tablespoon black peppercorns
100 ml extra virgin olive oil
3 tablespoons Greek-style dried oregano
1 × 1.2–1.5 kg boned lamb shoulder
4 tablespoons white wine vinegar lemon wedges, to serve
Flatbread, to serve (gluten free is optional)
For the salad
3 large Lebanese cucumbers, peeled, deseeded and cut into 1-cm dice
Salt ﬂakes and freshly ground black pepper
1 pinch of coconut sugar
300 g thick Greek-style yoghurt
½ bunch of mint, leaves picked and chopped
Juice of ½ lemon 2 garlic cloves, ﬁnely grated
1½ tablespoons extra virgin olive oil
2 teaspoons sweet paprika (or sumac)
- Preheat the oven to 160°C fan-forced (180°C conventional).
- For the lamb, grind the salt, garlic and peppercorns in a mortar until you have a rough paste. Add the oil and oregano and mix well.
- Rub the marinade all over the lamb, massaging it into the ﬂesh vigorously. Place the lamb in a ceramic baking dish with the shoulder folded loosely back together. Add 125 ml of water and the vinegar to the dish, cover with foil and roast for 3 hours, or until very tender.
- Once cooked, remove the foil from the dish and increase the heat to 220°C with the oven grill on. Brown the meat for around 15 minutes until crisping up and nicely coloured. Remove from the oven.
- For the salad, place the cucumber in a strainer, lightly sprinkle with salt and a little coconut sugar and set aside for 10 minutes to draw out excess water. Combine the yoghurt, mint, lemon juice and garlic in a medium bowl and season with salt and pepper. Mix through half of the oil and stir through the drained cucumber. Tip into your serving bowl, dust with paprika and drizzle over the remaining oil.
- To serve, break the lamb into large chunks and arrange on a platter, spoon over some of the pan juices and serve with the yoghurt dip, lemon wedges and ﬂatbread.