Spiced Shoulder of Lamb with Flatbreads and Tzatziki
Allow the lamb to marinate over night for extra flavour.
4 people
240 minutes
20 minutes
Ingredients
- 1 pinch Black Pepper
- 1 tsp Chinese 5 Spice
- 2 tbsp Garlic chopped
- 1 tsp Ground Coriander
- 1 - Lemon zest and juice
- 200 g Natural Yogurt
- 1 pinch Salt
- 0.5 tsp SuperValu Chilli Flakes
- 1 tbsp SuperValu Fresh Ginger finely grated
- 8 - SuperValu Naan Bread to serve
- 2 kg SuperValu Signature Tastes Irish Lamb Shoulder 400g off the bone
- 0.5 tsp SuperValu Smoked Paprika
- 2 tbsp Turmeric
For the Tzatziki
-
0.5
-
Cucumber
peeled and grated
-
4
cloves
Garlic
chopped
-
1
-
Lemon
zest and juice
-
200
g
Natural Yogurt
-
2
tbsp
SuperValu Fresh Dill
chopped
Method
- Combine the yogurt, the spices, lemon zest and juice, garlic, ginger and some salt and pepper in a large bowl. Rub the marinade over the lamb shoulder and leave to marinate for 2 to 3 hours or overnight.
- Preheat the oven to 160oC/gas mark 3.
- Wipe the marinade off the lamb and place the lamb on a roasting tray. Roast the lamb for 4 hours for a 2kg shoulder (or 30 minutes per pound).
- Meanwhile, to make the tzatziki, combine the yogurt, lemon zest and juice, grated cucumber, garlic, dill and some salt and pepper in a bowl. Set aside until needed.
- When you're ready to serve, warm some flatbreads in the oven for 5 minutes or as per the packet instructions. Carve the lamb into thin slices and add to the flatbreads with a dollop of tzatziki.
