Marinating the lamb shoulder in Chermoula before cooking gives it a fragrant coriander and parsley flavour with a hint of citrus lemon. This in turn works really well with the crisp salad and cooling yoghurt all stuffed into a warm pitta. Serve up on the table and let everyone dig in a build their own pitta!

Ingredients

Approximately 1.5kg lamb shoulder, bone in

1 jar Chermoula

Salt and pepper

2 tbsp Early Harvest Olive Oil

4 red peppers

3 baby gem or 1 iceberg lettuce

1 cucumber

1 red onion

1 lemon

8 -10 pitta breads

500g thick plain yoghurt

Ingredients

Approximately 1.5kg lamb shoulder, bone in

1 jar Chermoula

Salt and pepper

2 tbsp Early Harvest Olive Oil

4 red peppers

3 baby gem or 1 iceberg lettuce

1 cucumber

1 red onion

1 lemon

8 -10 pitta breads

500g thick plain yoghurt

1

Place the lamb shoulder in a roasting tray or dish and season all over with salt and pepper. Place around half the jar of Chermoula on top then use your hand to spread all over. Cover and leave to marinate for at least a couple of hours or overnight if possible.

2

When ready to cook, heat an oven to 200c. Add around 3cm of water to the bottom of the tray and place in the oven. Roast for 1 hour then turn down the temperature down to 160c. Cook for a further 2.5 to 3 hours, add extra water to the tray so that the roasting juices don’t burn. The shoulder is ready when you can pull out the flat shaped bone from the side with relative ease. Remove from oven and allow to rest for at least 30 minutes.

3

Use the time whilst the lamb is roasting to prepare the accompaniments. Rub 1 tbsp olive oil and salt over the peppers then place in a tray and roast for around 20 minutes. Remove from the oven and cover with another tray or lid, which will cause the peppers to steam and to release their skins. When cool, peel and removed the stalk and seeds. Chop into thin slivers, season with salt and pepper and the remaining olive oil and set aside.

4

Cut the cucumber in half then thinly slice into half-moons. Sprinkle with salt then squeeze half a lemon over the top and then set aside. Peel the onion then slice very thinly. Soak in cold water for 10 minutes then drain and repeat. Drain again then set aside. Separate the leaves of the baby gem then rinse and dry. If using iceberg, thinly chop and set aside.

5

Using two forks, separate the lamb from any bones or tough cartilage and discard these. Shred the meat then add another 2 tbsp of Chermoula and the remaining lemon juice. Mix well so that the crisp outside of the shoulder mixes through the tender meat and everything gets coated in roasting juices. Add salt and pepper if you feel it’s needed.

6

Warm the pittas in the oven and the cut in half. Stuff with a mixture of all the different elements, finish with a spoonful of yoghurt and serve.

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