Spiced lamb shoulder, bulgur, roast veg, tahini dressing

Lamb shoulder, bulgur, tahini and aubergine. Photograph: Nick Bradshaw/The Irish Times

Lamb shoulder, bulgur, tahini and aubergine. Photograph: Nick Bradshaw/The Irish Times

Sat, Mar 6, 2021, 05:55

   
  • Serves: 6
  • Cooking Time: 180 mins
  • Course: Main Course
  • Cuisine: Irish

Ingredients

  • 2 tbsp ras-el-hanout spice mix
  • Zest of 1 orange
  • 500g natural yoghurt
  • Salt and pepper
  • 1 part boned shoulder of lamb (approximately 1.3 kg)
  • A good drizzle of olive oil
  • 1 aubergine, trimmed and cut into six lengthways
  • 2 red peppers, trimmed and each cut lengthways into six
  • 1 large red onion, peeled and cut into six
  • 1 tbsp golden brown sugar
  • 300g of bulgur wheat or cous cous
  • 450ml chicken stock
  • 2 tsp cumin
  • A small bunch flat parsley, roughly chopped
  • A small bunch fresh coriander, roughly chopped
  • For the tahini dressing:
  • 2 cloves of garlic, peeled and sliced
  • Juice of 1 lemon
  • 1 tbsp honey
  • 3 tbsp tahini
  • 80ml water
  • A pinch of chilli flakes

Method

1 In a large dish whisk the ras-el-hanout and orange zest into the yoghurt and season.

2 Immerse the lamb in the mixture, making sure it is thoroughly covered.

3 Cover and put in the fridge overnight. This will tenderise the lamb and infuse the meat with the spices.

4 Set the oven to 160 degrees. Take a large roasting tray and drizzle some olive oil on the base.

5 Transfer the lamb to one side of the tray but let any excess yoghurt drip back into the bowl. You might need to help it along with your fingers a little. It is important the lamb is coated all over in the yoghurt marinade.

6 Drizzle olive oil over the lamb and bake uncovered for 90 minutes.

7 Remove the tray from the oven then add the vegetables to the side of the lamb, drizzle with more olive oil, add the brown sugar, season and mix. Place the tray back in the oven for an hour, turning the vegetables from time to time until they become soft and sticky.

8 Put the bulgur wheat into a microwaveable bowl with the chicken stock, cumin, salt and pepper. Cover with clingfilm then microwave on high for four minutes (or follow cooking instructions on packet), then set aside.

9 Meanwhile blend all the ingredients for the tahini dressing and set aside.

10 Remove the lamb from the oven and allow it to rest for 15 minutes under foil.

11 Mix the bulgur wheat into the vegetables along with the herbs, on the tray, incorporating all the juices, and check for seasoning.

12 Transfer the lamb onto a board and slice. Serve with the roast vegetable bulgur and the tahini dressing.