Ambassador Chef Damon McGinniss is a big fan of lamb shoulder which is his favourite cut to use for slow roasting or braising. The shoulder holds more fat than the leg and with this produces great flavour. He always de-bones the shoulder, butterflies it open and adds a spice rub and seasoning before placing in the oven or charcoal BBQ for a long, slow cook. Resting well after cooking is important to ensure soft, tender meat that is ready to slice.
Damon likes to finish the dish with a pesto or balsamic dressing or a honey yoghurt tzatziki such as in his recipe featured below. He says this is an easy recipe to do at home and while you can certainly make your own hummus and flatbread, these items are readily available at the supermarket. Damon also recommended Baba Ghanoush as a fantastic addition to this dish.
Damon is head chef at the Emporium Eatery and Bar in Napier and on National Lamb Day he will be serving up twelve-hour braised lamb shoulder served on smoked potato, with sweet garlic and horseradish butter. He says this dish is sublime and a firm favourite on his menu. So, if you're in Napier on National Lamb Day we recommend a visit to Emporium Bar & Eatery or you could try out Damon's special recipe below. emporiumbar.co.nz
GRILLED LAMB SHOULDER WITH TZATZIKI, HUMMUS AND FLATBREAD
INGREDIENTS - serves 4
1 Quality Mark butterflied lamb shoulder (Approx. 1.5-2 kg)
4 cloves garlic
3 tsp cumin seeds
3 tsp coriander seeds
1 tsp whole white peppercorns
1 ½ tsp salt
1 tsp smoked paprika
½ rosemary sprig (roughly chopped)
100mls olive oil
Method: Lightly toast the cumin, coriander and white peppercorns in a dry pan over a gentle heat. Place these toasted seeds into a spice grinder or mortar and pestle and turn into a powder. Add the remaining spice ingredients together, including the olive oil. Rub the lamb with the spice mix and leave for at least 1 hour before cooking. Preheat the oven to 150°C. Grill the lamb over a hotplate or BBQ until golden and caramelised on both sides. Transfer into a large roasting pan and cook for approximately 1 ½ hours until the lamb is tender and pulls apart easily. Rest the lamb at room temperature for 15 minutes.
½ tsp liquid honey
½ tsp salt
1 clove of garlic (finely crushed)
Method: Wash the cucumber, de-seed and grate the flesh. Mix the grated cucumber with the rest of the ingredients above and set aside for 3 hours. Strain the excess liquid and place into a clean tea towel and lightly tighten to remove any further excess liquid. Add the following remaining ingredients and combine.
5 tbsp greek yoghurt
1 tbsp extra virgin olive oil
¼ lemon juice
20 mint leaves, thinly sliced
Slice the lamb shoulder and assemble slices on to each flatbread with hummus and the Tzatziki dressing.