Spice perfumed whole shoulder of lamb

Name: Spice perfumed whole shoulder of lamb
Yield: Serves 4.
Ingredients: 1kg lamb shoulder; 1 tbsp rapeseed oil; 2 tsp ground cumin; 4 tsp sumac; 1 tsp ground cinnamon; 1 tsp dried rose petals; ½ tsp salt; 2 garlic cloves, minced; 10g dill, leaves chopped; 10g mint, leaves chopped; ½ lemon, zested, juiced; ½ cucumber, grated, water squeezed out; 250g half fat Greek yoghurt; 1 pinch salt; 20g butter; 1 tsp rapeseed oil; 140g spinach, washed, well drained; 140g rocket, washed, well drained; 1 red chilli, finely sliced; ½ lemon, zested, juiced; Freshly ground black pepper to taste

Spice perfumed whole shoulder of lamb

Ways to be Well represents a market-leading offer based on a culture of positive eating and nurturing self-care to benefit our clients and their teams.

Our plant-forward philosophy means the vegetables, fruits, pulses, whole grains nuts and seeds are the stars of the show, underpinning all of the menus. Sustainably sourced meat, dairy and fish also feature on occasion.

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Ingredients

Serves 4.
1kg lamb shoulder
1 tbsp rapeseed oil
2 tsp ground cumin
4 tsp sumac
1 tsp ground cinnamon
1 tsp dried rose petals
½ tsp salt
Cacik - Turkish cucumber yoghurt:
2 garlic cloves, minced
10g dill, leaves chopped
10g mint, leaves chopped
½ lemon, zested, juiced
½ cucumber, grated, water squeezed out
250g half fat Greek yoghurt
1 pinch salt
Roka salatasi - rocket and spinach salad:
20g butter
1 tsp rapeseed oil
140g spinach, washed, well drained
140g rocket, washed, well drained
1 red chilli, finely sliced
½ lemon, zested, juiced
Freshly ground black pepper to taste
Adults need around 2000Kcal/8400kJ a day

Typical values per portion: Energy 606kJ/145Kcal

Method

1. Preheat the oven to 150°C.
2. Add the saffron to 1 tbsp warm water and let it sit for 10 mins to infuse. Then strain the water from the saffron and whisk the liquor into the aioli. Set aside.
3. Bring the vinegar to the boil in a small saucepan and add the sugar, stir and once dissolved, pour into a bowl. Add the onion and cover. Leave to sit for 1 hour.
4. In a pestle and mortar or food processor, place the rosemary, parsley, garlic and thyme and 2 tsp of oil and bash/blend to a paste.
5. Rub the chicken with the paste and roast in the oven for 80 mins.
6. Once the chicken is cooked allow to rest for 30 mins. Then pull the meat off the bone. Roughly shred the meat with two forks.
7. Toss the chicory in 1 tsp oil. Place the chicory in a frying pan on a medium to high heat and caramelise on all sides. Once, you have achieved good colour, squeeze the lemon juice on the chicory.
8. Place an even spreading of Manchego on each slice of bread and place under a hot grill to melt the cheese.
9. Add the pulled chicken to the aioli mix and gently combine.
10. To construct the salad; lay once piece of chicory on the base of a bowl. Top with a quarter of the rocket and quarter of the pickled onions. Place a portion of chicken on top and finally top with the cheesy crouton.