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J’Something A Lamb Feast

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J’Something A Lamb Feast
Prep Time 30 minutes
Cook Time 2 hours
Servings
4-6 people
Ingredients
Shredded lamb
  • 1.5 kg Leg of Lamb
  • 1 whole head of garlic
  • Handful of Thyme
  • Handful of Rosemary
  • coarse salt
  • Black Pepper
  • olive oil
  • Cumin
  • Ground Coriander
Hummus
  • 2 Tins of Chickpeas
  • lemon juice
  • Roasted garlic
  • coarse salt
  • Black Pepper
  • 1 tbs Tahin
  • Pinch of ground chipotle
  • Cumin
  • olive oil
  • Parsley
Red onion pickle and grilled aubergine salad
  • 1 Large Aubergine thinly sliced
  • Oregano
  • olive oil
  • Fresh Rocket
  • 1 Red onion thinly sliced
  • 3 tbs Red Wine Vinegar
  • 1 tsp Salt
  • Pinch of Pepper
  • 1 garlic clove minced
  • ¼ cup olive oil
  • Cumin, chilli and garlic Flat Bread
  • 1 tsp cumin seeds
  • Roasted dried chilli
  • 1 tsp Crushed garlic
  • 250 g self raising flour
  • 1 tsp baking powder
  • 250 g Double Thick Plain Yoghurt
Prep Time 30 minutes
Cook Time 2 hours
Servings
4-6 people
Ingredients
Shredded lamb
  • 1.5 kg Leg of Lamb
  • 1 whole head of garlic
  • Handful of Thyme
  • Handful of Rosemary
  • coarse salt
  • Black Pepper
  • olive oil
  • Cumin
  • Ground Coriander
Hummus
  • 2 Tins of Chickpeas
  • lemon juice
  • Roasted garlic
  • coarse salt
  • Black Pepper
  • 1 tbs Tahin
  • Pinch of ground chipotle
  • Cumin
  • olive oil
  • Parsley
Red onion pickle and grilled aubergine salad
  • 1 Large Aubergine thinly sliced
  • Oregano
  • olive oil
  • Fresh Rocket
  • 1 Red onion thinly sliced
  • 3 tbs Red Wine Vinegar
  • 1 tsp Salt
  • Pinch of Pepper
  • 1 garlic clove minced
  • ¼ cup olive oil
  • Cumin, chilli and garlic Flat Bread
  • 1 tsp cumin seeds
  • Roasted dried chilli
  • 1 tsp Crushed garlic
  • 250 g self raising flour
  • 1 tsp baking powder
  • 250 g Double Thick Plain Yoghurt
Instructions
Leg of lamb
  1. Preheat the oven to 220Cº
  2. In a roasting tray place the thyme and rosemary in the centre and drizzle some olive oil.
  3. Pat the leg of lamb dry with some paper towel and with a sharps chef's knife gently create some slits in the leg of lamb where you then place the cloves of garlic and drizzle some more olive oil and sea salt and black pepper. Lastly add the coriander and cumin and rub it into the leg of lamb all over. Cover the dish with foil tightly.
  4. Place leg of lamb in the oven for 30min and then reduce the heat to 180ºC and cook for a further hour. For the last 30min remove the foil.
  5. Remove from the oven, with kitchen gloves begin the shred the lamb.
Flat bread
  1. Toast the cumin seeds in a pan until you start to smell the spice come alive.
  2. Mix the flour, cumin seeds, garlic, and chilli with 250g of the yoghurt until a dough is formed.
  3. Knead the dough a bit with some of the leftover flour until it’s lovely and springy.
  4. Separate the dough into about 8 balls and then roll them out and brush them with some olive oil and into a hot griddle pan for about 3min each.
Red onion pickle
  1. Slice red onion thinly into half moons. Place into a bowl and mix the salt, and red wine vinegar and let it stand for a minimum of 10min. Thereafter add in the olive oil, cold water, and garlic and mix gently.
  2. It’s ready for the eggplants/aubergine.
  3. To make the aubergine you need to preheat the oven to 240ºC.
  4. Thinly slice the aubergine. Then in a baking tray mix and coat the tray evenly with the olive oil and oregano. Then place the sliced aubergine in the tray and try to coat them both sides with the olive oil then bake them for 20min.
  5. Then place the red onion pickle with the aubergine and the dressing as well and allow to cool.
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