Slow cooked lamb shoulder, Flatbreads, hummus, salsa verde
Try this recipe from star chef Mark Moriarity
- For the lamb shoulder, stud the flesh with the peeled garlic cloves, cover with lemon zest, salt and olive oil.
- Wrap the shoulder in tinfoil and cook in a preheated oven at 140c for 2 hours until tender. Remove the tinfoil and increase the heat to 220c for the last 15mins until the exterior of the meat is browned.
- Use a fork to pull the meat from the bone, keeping it in large chunks.
- Place the parsley, dill, tarragon, anchovies, capers, oil and lemon juice in a blender and blitz to a rough paste. Pour this over the lamb meat and mix lightly.
- To make the hummus, add the chickpeas, lemon, grated garlic clove, cumin, coriander and salt to a blender. As it is blending to a paste, slowly add the sesame oil until a smooth puree consistency is achieved
- To make the bread, add the flour, dried yeast and salt together in a bowl using your hand (or in a mixer if you have one).
- Now add the olive oil, yoghurt and warm water together and mix heavily until a wet dough is achieved. Cover with a cloth and leave in a warm place for 1 hour to double in size.
- Empty the dough onto a floured bench and lightly flatten out using your hands. Cut the dough into squares approx. 10x10cm. Add the dough to a hot pan with some oil and colour on both sides
- Place in a preheated oven at 220c for 3mins until the breads have risen, remove and serve warm
- To assemble, cut the breads in half, fill with the hummus, dressed lamb shoulder and some pickled cabbage and red onion.
- 1 whole lamb shoulder
- 4 cloves garlic
- 1 lemon
- Olive oil
- For the hummus:
- 200g canned chickpeas
- ½ lemon, juiced
- 1 garlic clove, crushed
- 1tsp cumin
- 1tsp ground coriander
- 200ml sesame oil
For the salsa verde:
- Handful parsley
- Handful dill
- Handful Tarragon
- 5 anchovies
- Handful capers
- 2 tablespoons olive oil
- Lemon juice
For the flatbreads:
- 300g strong flour
- 7g fast action dried yeast
- 150ml warm water
- 20g olive oil
- 30g yoghurt
- 10g salt
Luca De Marzio shares one of his pasta favourites; using fresh casarecce pasta and some deliciously fiery nduja sausage.