Slow-roasted lamb shoulder with flavours of shawarma | Recipe Cloud App

Ingredients

• Ingredients
• 1.5 kg lamb shoulder, shank bone cracked (ask your butcher to do this)
• 500 g rack of lamb ribs
• flat breads, to serve
• Marinade
• 7 garlic cloves, peeled
• 2 tbsp finely chopped preserved lemon
• 2 tbsp sabaht baharat (Lebanese 7 spice) (see Note)
• 1 tbsp salt
• 1 tbsp black pul biber (see Note)
• 60 ml (¼ cup) olive oil
• Carrot and yoghurt dip
• 2 medium carrots, peeled and grated
• 2 tbsp cumin seeds, coarsely crushed
• 2 garlic cloves, peeled and crushed
• 780 g (3 cups) thick Greek-style natural yoghurt
• Pickled onion salad
• 60 ml chardonnay vinegar
• 45 g (¼ cup) brown sugar
• 1 red onion, peeled and finely shaved
• small handful each of mint, coriander and flat-leaf parsley leaves, torn
• small handful wild rocket