Lamb Shoulder, Hummus, Herbs and Pomegranate Glaze

Serves 4-6
Time 3+ hours


1.6 kg lamb shoulder
500mL chicken stock or water
1 tbsp sumac
4 tbsp pomegranate molasses
1 lemon, quartered
1 tbsp olive oil
4 garlic cloves, roughly chopped
1 knob ginger, sliced
1 bunch flat leaf parsley, roughly chopped
1 bunch coriander, roughly chopped
1 bunch thyme, roughly chopped
1 bunch marjoram, roughly chopped
1 bunch dill, roughly chopped
1 onion, finely diced
1 carrot, chopped
Extra virgin olive oil

1 cup cooked chickpeas
4 tbsp tahini
2 cloves garlic
4 tablespoon yoghurt
lemon juice
Sea salt
Extra virgin olive oil

Fattoush Salad
Flatbread, toasted and ripped into small pieces
1 Lebanese cucumber, finely diced
2 Tomatoes, finely diced
Spring onion, finely diced
½ bunch Mint, finely chopped
½ bunch flat leaf parsley, finely chopped
Extra Virgin Olive oil
Lemon juice


Heat oven to 160°C.

Score the lamb with deep grooves in a criss-cross pattern on the skin side, and season with salt and pepper all over. Heat a deep roasting tin on the stove, add 1 tbsp of olive oil and then brown the lamb skin side down first, then flip it over and brown the other side (about 10 minutes each side).
Tip the lamb shoulder on its side in the pot to make room for the onion, garlic, lemon and herbs, then place the lamb flat on top, skin side up. Pour water or stock around the lamb. Sprinkle the sumac over the lamb and then pour the pomegranate molasses on top.

Cover the dish with a lid or a large piece of foil. Roast the lamb, undisturbed, for 2 – 2.5 hrs, then remove from the oven and let rest for half an hour.

Meanwhile, blend all hummus ingredients together with a stick blender or in a small food processor.

Just before serving, gently toss all the salad ingredients together in a medium sized bowl.

Spread the hummus on a large serving plate then place the lamb shoulder on top. Spoon over a good amount of the herbs and juices from the roasting tin, making the lamb glossy. Top with fattoush salad and serve.