04 Mar Shredded slow roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha

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Shredded slow roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha
Shredded slow roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha
Print Recipe
I love everything about this way of cooking lamb! Low and slow. It also reminds of the Mediterranean way of life where there is time for good food, good wine and lengthy parties with family and friends. The way of serving the food is also reminiscent of abundance and all the good and wonderful things associated with the harvest. The lamb is marinated with herbs, lemon and honey and then slow roasted and smoked to perfection. We add a wonderful side called Musahaba the unknown cousin of the popular hummus which goes really well with the meat and roasted vegetables
Servings Prep Time
4-6 30 min
Servings Prep Time
4-6 30 min
Shredded slow roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha
Shredded slow roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha
Print Recipe
I love everything about this way of cooking lamb! Low and slow. It also reminds of the Mediterranean way of life where there is time for good food, good wine and lengthy parties with family and friends. The way of serving the food is also reminiscent of abundance and all the good and wonderful things associated with the harvest. The lamb is marinated with herbs, lemon and honey and then slow roasted and smoked to perfection. We add a wonderful side called Musahaba the unknown cousin of the popular hummus which goes really well with the meat and roasted vegetables
Servings Prep Time
4-6 30 min
Servings Prep Time
4-6 30 min
Ingredients
Shredded slow roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha
  • 1 whole lamb shoulder on the bone
  • 1 cup of caper berries
  • 12 garlic cloves cleaned
  • 12 anchovies
  • 125 ml of honey
  • 125 ml of Willowcreek Olive Oil
  • 125 ml of Lemon Juice and the rind of three lemons
  • Handful of fresh rosemary
  • Handful of fresh thyme
  • salt and pepper
Musabaha
  • Handful of chopped fresh flat leaf parsley
  • 6 cloves of grated garlic
  • 1 green chilli
  • olive oil
  • 2 cups of prepared hummus
  • 1 freshly squeezed lemon and rind
  • 2 table spoons of tahini
  • 1 cup of double cream thick yoghurt
  • 1 cup of olive oil roasted chickpeas
  • salt and pepper
Instructions
Shredded slow roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha
  1. Marinating time: 24 hours Roasting Time: 2 to 3 hours Some effort
  2. Start by preparing the lamb and making deep incisions with a small sharp knife - stuff the lamb with the capers, garlic cloves and and anchovies and season with salt and pepper
  3. Place the honey, olive oil and lemon juice in a blender and blend until smooth
  4. Insert the lamb into an extra large ziplock bag and cover with the marinade. Refrigerate for 24 to 48 hours
  5. Remove the lamb and place the marinade into a saucepan, heat and reduce till a third. Use this as a basting sauce while cooking the lamb
  6. Prepare the kettle drum braai or smoker and place the lamb onto foil in the cooker. Cook gently for about 2 to 3 hours, marinating with the liquid throughout, until the meat starts falling off the bone
  7. Remove the meat, gently pull out the bone and shred the meat.
  8. Serve with roasted vegetables and the Musabaha
Musabaha
  1. Directly translated refers to chickpeas swimming in hummus and yoghurt. It is a wonderful flavourful dip which starts off by making a spicy ‘dagga’ which is then blended to the rest of the ingredients.
  2. Start off by preparing the ‘dagga’ by putting the parsley, garlic, chilli and a glug of olive oil into a mortar and pestle - work until smooth
  3. Add 2/3 of the dagga to the hummus and add the tahini, lemon juice and rind, yoghurt and lastly the chickpeas.
  4. Mix toghether and garnish with the remaining dagga season with salt and pepper and more olive oil.
  5. Enjoy!