|Recipe||Mechoui – Pulled Lamb Leg, with Sour Cream & Flatbreads|
|Time||7 hours (+ Marinade Overnight)|
|3kg Lamb Shoulder
1 large lemon roughly sliced
1 bunch of rosemary
2 Tablespoons of Tahini
Handful Of Crushed Pistachio Nuts
|Place your lamb shoulder on a lined baking tray make 4-5 2 centimeters slices in the lamb skin about 2 millimeters deep until the tip of your knife hits the fat
In a large mixing bowl mix together all your marinade ingredients. Then pour over the lamb making sure the majority sits on the lamb skin and flesh and not in the baking tray.
Cover in cling film and leave in the fridge overnight.
Remove the lamb and leave at room temperature for 40 minutes or so. Preheat your oven to 120 degrees. Pour 2 cups of water into the bottom of the oven tray. Roughly slice a lemon and place in the water in the tray. Also 6 sprigs of rosemary Cover your lamb with strips of foil making sure it is covered fully with no gaps.
Place in the oven for 7 hours. And baste with the juices every hour. (you can increase the temperature to 180 degrees and will only take 4 hours) However the slower and longer you cook it the better.
After 5 hours remove the lamb from the oven and place upside down in the tray only one layer of foil on top fully covered and place back in the oven for 1 hour.
For the final hour remove the lamb from the oven turn back up the other way turn the heat up to 145 degrees and place the lamb back in the oven without foil.
Then make your flatbread see page (TBC)
Then remove your lamb from the oven and leave to rest for 10 minutes
Place your flatbreads on your plate, 2 tablespoons of couscous. as much shredded lamb as you can manage. Add a small pot of sour cream and garnish with crushed pistachio nuts. Save any lamb for the following days. Works great in a wrap or salad.