Jamie Oliver’s Slow-Cooked Lamb Shoulder | Weber x Jamie Oliver | Weber UK | Weber IE
Master the art of low and slow with Jamie Oliver’s meltingly tender lamb shoulder. Served with grilled aubergine, dukkah-spiced tomatoes and homemade flatbreads
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Cooking tools:
- Grill
- Mortar and pestle
- Instant-read thermometer
- Grill pan
- Butcher paper
- Microplane
- Tongs
- Chef's knife
- Cutting board
- Grater
- Baking sheet
- Mixing bowl
- Fork
- Rolling pin
- Kitchen towel
- Measuring cup
Ingredients
- 2kg lamb shoulder, bone in
- 2 aubergines
- 2 onions
- 1 bulb of garlic
- 6 large ripe tomatoes
- 1 bunch of flat-leaf parsley (30g)
- 1 big bunch of mint (60g)
- extra virgin olive oil
- 1 heaped tablespoon dukkah, plus extra to serve
- 600g self-raising flour, plus extra for dusting
- 1 cucumber
- 300g Greek yoghurt
- 1 lemon
- pickled green chillies, to serve
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- ¼ teaspoon cardamom seeds
- 4 cloves
- 2 teaspoons paprika
- ½ teaspoon ground cinnamon
- 1 whole nutmeg, for grating
- olive oil
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