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.

Ingredients

1 to 2kg lamb shoulder

200g Zhoug Paste

16 mini brioche sliders

20g Fresh mint

1 Cucumber

75g natural thick yoghurt

30ml White Condimento of Modena
o
75g chopped peanuts

2 cloves garlic

4 sprigs rosemary

Salt

Pepper

Sugar

Ingredients

1 to 2kg lamb shoulder

200g Zhoug Paste

16 mini brioche sliders

20g Fresh mint

1 Cucumber

75g natural thick yoghurt

30ml White Condimento of Modena
o
75g chopped peanuts

2 cloves garlic

4 sprigs rosemary

Salt

Pepper

Sugar

1

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
160c.

2

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.

3

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.

4

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.

5

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.

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