Cookbook

SOV860
the Smart Oven
™
Air Fryer
94
Slow Roasted Lamb Shoulder with
Tomato and Olive Salad
1
Prep 15 mins / Cook 4 mins / Standing 4 hrs to overnight
2
Serves 4–6
500 g Greek yoghurt
2 cloves garlic, finely grated
1 lemon, zested
¼ bunch thyme
2 coriander roots, finely chopped
1 tsp sea salt
1 tsp freshly cracked black pepper,
plus extra to season
1 × 2.7 kg lamb shoulder, bone in
For the tomato salad
3 vine ripened tomatoes
1 telegraph cucumber, seeds removed,
cut into approx. 2 cm dice
½ red onion, finely sliced
50 g pickled chillies, roughly chopped
100 g roasted capsicum, peeled and
cleaned, cut into approx. 2 cm dice
70 g Kalamata olives, pitted
½ bunch flat leaf parsley, roughly chopped
40 ml extra virgin olive oil
15 ml lemon juice
½ tsp sea salt
For the pita
4 pita bread
1 clove garlic, finely grated
20 ml extra virgin olive oil
1. In a large mixing bowl, whisk together
350 g of yoghurt, garlic, lemon zest, thyme,
coriander roots, sea salt, and the cracked
black pepper.
2. Place the lamb shoulder into the bowl
and coat the entire shoulder in the yogurt
marinade. Cover with plastic wrap and
place in the refrigerator to marinate,
4 hrs to overnight.
3. Place the lamb shoulder on to the roasting
pan, fat side up. Re-spoon the marinade over
the top of the shoulder to coat, about 1 cm
thick.
4. Insert the wire rack into the bottom
position. Pre-heat the oven. Select ROAST/
CONVECTION/140°C/3 hrs. Cover the tray
and the lamb with foil, seal tightly.
5. Once the oven has pre-heated, place the
lamb in the oven and cook for 3 hrs.
6. Remove the lamb from the oven. Set the oven
setting to ROAST/ CONVECTION/140°C/
1 hr.
7. Uncover the lamb and place back in oven.
Cook for 1 hr, uncovered, to create a crust.
8. When the crust is nicely formed, remove the
lamb from the oven and allow to rest for at
least 20 mins.
9. Cut the tomatoes in half and then into
3 wedges and place them in a large mixing
bowl. Add the cucumber, onion, chilli,
capsicum, olives and parsley.
10. In a separate bowl, mix the olive oil and
lemon juice. Add this to the salad and coat
the salad in the dressing, season with salt
and pepper.
11. Mix together the garlic and olive oil. Brush
each piece of pita with the oil mixture and
place 2 pieces the pizza pan.
12. Set the oven to GRILL/ HIGH/ 1 min, grill the
pita and repeat with the 2 remaining pieces.
13. Cut the pita into quarters.
14. To serve, break the lamb off the bone into
smaller pieces, serve with the salad, grilled
pita bread and remaining yoghurt on the
side.