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

Ingredients

Lamb Shoulder

• 1 small boneless lamb shoulder (whole is best and you will have leftovers!)
• 3 whole shallots, peeled

• ½ head of garlic

• 2 bay leaves
• 2 cinnamon quills
• 1 tsp whole black peppercorns

• ½ cup white wine

• Dried herbs and spices (we use smoked paprika, ground cumin and coriander seed, dried wild oregano and ground wakame)

Hummus

• 200g Mount Zero Australian Chickpeas, soaked overnight in water with half tsp baking soda

• 1 clove garlic
• 150g tahini
• Juice of 1 lemon
• Mount Zero Picual Extra Virgin Olive Oil
• Water

Pine Nut & Currant Dressing

• 4 tbsp currants (preferably organic), soaked in boiling water to cover

• 2 tbsp pine nuts, lightly toasted

• 1 tsp pomegranate molasses

• ½ tsp Mount Zero Red Wine Vinegar

• ½ clove garlic, finely minced

• Small bunch parsley, chopped

• Mount Zero Pink Lake Salt, to taste

Roasted Cauliflower

• ¼ to ½ head of cauliflower, trimmed into florets (include any tender or small outer leaves, roughly chopped)

• ½ tsp ground coriander

• ½ tsp ground cumin

• ¼ tsp ground cinnamon

• Mount Zero Picual Extra Virgin Olive Oil

• Mount Zero Pink Lake Salt, to taste

• Reserved cooked chickpeas

To serve

• ½ cup Greek yoghurt

• ½ cucumber, finely diced

• 1 radish, finely diced

• 1 small shallot, finely shaved

• Handful of fresh herbs (parsley, mint, bronze fennel, baby salad leaves)

• Good Glug of Mount Zero Early Harvest Picual Extra Virgin Olive Oil

• Pinch of urfa biber (dried Turkish chilli, available online and at specialty retailers)

• Pinch of Sumac

• 1 tsp sesame seeds, toasted