PULL-APART LAMB WITH TAHINI SAUCE AND MINTED YOGHURT
“Slowly roasted for 5 to 6 hours, the lamb should be soft enough to pull apart with a spoon. Serve with warm pita breads if you like.”
Serves 6 to 8
EASY
Preparation: 30 minutes
Cooking: 5-6 hours For the tahini sauce, mix:
leg of lamb 2-2.5 kg
sea salt and freshly ground black pepper, to taste
olive oil, for drizzling
dried origanum 1-21 (or a handful of fresh oregano)
garlic 1 head, halved horizontally
onion 1, thinly sliced
Woolworths tahini 200 g
lemon 1, zested and juiced
garlic 1-2 cloves, grated
sea salt and freshly ground black pepper, to taste
For the minted yoghurt:
organic double-cream yoghurt 500 g
fresh mint 80 g
sea salt, to taste
Preheat the oven to 120°C. Place a large sheet of baking paper in a heavy casserole dish. Add the lamb, season and drizzle with olive oil. Add the herbs and To make the tahini sauce, mix the tahini, lemon zest and juice. Thin down with enough lukewarm water to make the consistency of a good home-made mayonnaise. Season to taste. To make the minted yoghurt, wash and dry the mint well. Strip the leaves, chop finely and mix with the yoghurt. Add salt to taste.
