Slow Roasted Lamb with Flatbread and Mayo
Ingredients Slow Roasted Lamb
• 1.5 kg boned lamb shoulder
• olive oil
• 3 teaspoons salt flakes
• 2 tablespoons cumin seeds
• cucumber, cut into ribbons on mandolin, for serving
• mint jelly, for serving
• fresh green chilli, finely sliced, for serving
• lemon wedges, for serving
• freshly torn mint leaves, for serving instant
• 1 cup plain yoghurt
•1 ½ -2 cups self-raising flour
• Instant Mayo ( 1 cup):
• 1 whole egg
• ½ teaspoon Dijon mustard
• pinch salt • juice of half a lemon
• Maggi seasoning, to taste
Method Slow Roasted Lamb 1. Preheat oven to 200C. 2. Rub in a mix of the olive oil, cumin seeds and salt flakes on all surfaces of the lamb 3. Place the lamb in a roasting dish and place in the oven to roast for 30 minutes. 4. Reduce oven temperature to 120C and continue roasting the lamb until it is brown on the outside and still pink inside at its thickest point, about another 2 ½ hours. Remove from oven and allow to rest, covered, for 15 minutes. 5. Serve with cucumber ribbons, mint jelly, green chilli, lemon wedges, fresh mint, instant flat bread and instant mayo.
Instant Flatbread 1. Place the yoghurt and 1 cup flour in a mixing bowl and stir to combine. Add more flour, ¼ cup at a time, until the dough is soft and malleable. Turn out on to a floured surface and knead until smooth, soft dough, about 5 minutes. 2. Divide dough into balls. Roll each ball out thinly. 3. Place a dry frypan over medium heat. Add dough, a few pieces at a time, and fry, turning when the flatbread bubbles up and colours on the underside. Wipe out frypan and repeat with remaining dough.
Instant Mayo 1. Add Maggi liquid seasoning to the instant mayo.
Notes: Instant Flatbread makes 18 Instant Mayo makes 1 cup