1.5kg lamb shoulder off the bone
1 tsp pepper
1 tsp cinnamon
1 tbsp dried oregano
1 tsp ground cumin seeds
3 large garlic cloves, finely shopped or grated
zest of 1 lemon
juice of 1/2 lemon
1/4 cup virgin olive oil
2 tbsp virgin olive oil
3 medium brown onions, cut into wedges
2 cups blackcurrent and apple juice
1 tbsp balsamic vinegar
2 tbsp raw honey
1. I like to cut the lamb shoulder into a thick, flat piece of meat or even large chunks.
2. Rub the lamb with the marinade and set side for a couple of hours to infuse with flavours.
3. Preheat oven to 160°C (320°F).
4. Place onion wedges on the bottom of the oven tray.
5. Drizzle with two tablespoons of olive oil and a little balsamic vinegar and place the lamb on top.
6. Pour the juice on the bottom of the tray and cover the whole thing with aluminium foil, leaving a little hole in the corner.
7. Cook in the 160°C (320°F) oven for 3 1/2- 4 hours, basting the meat with the juices a few times.
8. After 4 hours hours remove the tray and pour carefully pour most of the juices out into a medium saucepan or a frying pan. This time, loosely cover the lamb with foil, turn the oven to 200°C (392°F) and cook it for a further 20 minutes.
9. In the meantime, add 2 tablespoons of honey to the lamb and blackcurrant juice and bring to boil.
10. Turn the heat down to simmer and cook for 20-30 minutes until its reduced by half and thickened into glaze.
11. Let the lamb rest for 10 minutes before serve it on a platter or a chopping board topped with caramelised onions and glaze drizzled all over.
12. To prepare the salad dressing, cut one ripe pear into small cubes and mix it with 2 tablespoons of apple cider vinegar or white wine vinegar, 2-3 tablespoons of extra-virgin olive oil, 1/2 tsp of sea salt, 1/2 tsp of ground black pepper, 1/2 tsp of wholegrain or Dijon mustard and 1/2 tsp of ground coriander seed.
13. To make the spiced yogurt, use half a cup of natural, unsweetened, full fat yogurt and combine it with a pinch or two of salt, pepper, ground cumin, paprika, chilli and a tablespoon of chopped, fresh mint.