slow roasted lamb shoulder on hummus with pine nut & currant dressing

Lamb Shoulder

1. Season lamb shoulder liberally on all sides with sea salt. On the boned outer side, lightly dust with the mix of dried herbs and spices. Leave to marinate overnight for best results, but for a few hours minimum.

2. Preheat the oven to 160 degrees Celsius.

3. Place lamb and remaining ingredients in a roasting pan and fill with water to 3/4 the way up the side of the meat.

4. Cover ingredients with a piece of baking paper then wrap tightly with foil and slow roast for 4-4.5 hrs, or until soft when pierced with a knife. 

5. Let cool, straining and reserving cooking liquid.

Hummus

1. Drain chickpeas, cover with water in a large pot and bring to boil. 

2. Turn down the heat and gently gimmer, skimming off floating chickpea skins regularly (this helps to make a smoother, lighter hummus) until chickpeas are tender and creamy when pinched (1-2 hours).

3. Allow chickpeas to cool in cooking liquid. Once cool, drain the chickpeas, reserving a small handful for garnish.

4. In a food processor, blend garlic, remaining chickpeas, tahini, lemon juice and sea salt to combine.

5. With motor running, slowly add water until a smooth and creamy consistency is achieved. Remember the hummus will thicken slightly as it settles.

6. Stir through a dash of Mount Zero EVOO and check seasoning.

Pine Nut & Currant Dressing

1. Combine ingredients (including soaking liquid), season with salt and set aside.

Roasted Cauliflower

1. Preheat oven to 180 degrees Celsius.

2. Toss cauliflower with spices, Mount Zero EVOO and season with salt.

3. Roast in a generous roasting pan for 18 minutes, add chickpeas,

4. At the 18 minute mark, add in the reserved chickpeas, toss to combine then return to oven for another five minutes until charred and tender.

To Serve

1. Slice cooled lamb shoulder into bite size pieces – you will have some left over!

2. Dress with pine nut and currant dressing and a splash of reserved lamb braising liquid.

3. Roast in hot oven at 180°C until sticky and glowing, 8-10 mins, adding more braising liquid if needed.

4. Spoon hummus generously over individual bowls or one large platter. Top hummus with hot lamb, cauliflower, and chickpeas.

5. Drizzle with a little yoghurt, scatter over some diced cucumber and radish and top with handfuls of fresh herbs and shaved shallots.

6. Dress with Mount Zero EVOO and sprinkle with a little sumac, Urfa chilli and toasted sesame seeds.

7. Serve with flatbread and pickles.