Demonstration dish from Waitrose Food Fesitival
This dish is simple to make. The Zhoug gives a twist to a traditional slider with it’s bold, herbal flavors whilst the yogurt is refreshing in contrast. The texture is succulent as a result of a slow cooking process.
Marinade the lamb shoulder by lightly
seasoning with salt, pepper, rosemary &
then rub all over the shoulder with 120g of
Zhoug paste & garlic. Once marinated for
an hour place the lamb on a roasting tray
covered with foil & cook for 4 to 6 hours at
While the Lamb is cooking you can make
the yoghurt, grate the cucumber and
squeeze all the juices out of the cucumber
so the dip is not too wet.
Place the cucumber in a bowl and mix in
the White Condimento & sugar to pickle, to
your taste. Leave to sit for 15 minutes or so.
Finely chop the mint & add to the cucumber
along with the yoghurt then mix & season
then mix again.
Once the lamb is cooked pull apart with two
forks then bind in the rest of Zhoug paste
give it a good mix & season to taste.
Slice the sliders in half & toast either side
on a pan or grill, once toasted you can
build your sliders. I suggest pulled lamb on
the bottom sprinkle the chopped peanuts
on top, then top it off with the cucumber
yoghurt followed by the top bun.