Spiced Roasted Shoulder of Lamb, Tzatziki, Feta and Flatbreads

Ingredients

• 1 boned shoulder of lamb (approx. 1.6-2k in weight)
• 2 kg of water
• 200g of salt
• 10 sprigs of thyme
• 5 sprigs of rosemary
• 1 bay leaf
• 1 star anise
• 1 garlic bulb in the skin, cut in half
• ½ teaspoon of chilli flakes
• ½ teaspoon of cayenne pepper
• ½ teaspoon of sweet paprika
• ½ teaspoon of onion powder
• ½ teaspoon of garlic powder
• 3 teaspoons of ground cumin
• 40g of olive oil
• A pinch of fresh rosemary
• A pinch of fresh thyme
• 15 cherry tomatoes, cut in half
• 2 tablespoons castor sugar
• 50ml sherry vinegar
• 250ml extra virgin olive oil
• ½ shallot diced fine
• 4 thyme sprigs leave’s picked
• Salt
• pepper
• 2 red onions, peeled and sliced thinly
• 400ml water
• 200ml white wine vinegar
• 100g sugar
• 35g olive oil
• 125g unsalted butter
• 2 cloves of garlic, finely grated
• 10g flatleaf parsley, chopped
• 10g oregano, finely chopped
• 100g fresh natural Greek-style yoghurt
• Juice of half a lemon
• 20g of freshly chopped mint
• Flatbreads (one per person)
• 1 x Cucumber, peeled and de-seeded and sliced
• 100g Feta
• 100g cooked, salted Skinny Fries
• 20g Fresh mint