aromatic Slow roast lamb shoulder

Ingredients
For the marinade:

• 200g Greek yogurt

• 2 tbsp tomato paste

• 1 tsp turmeric

• 1 tsp cayenne pepper (adjust to taste)

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1/2 tsp ground cinnamon

• 2 tbsp olive oil

• Salt and freshly ground black pepper, to taste

For the lamb:

• 1 lamb shoulder (approx. 2-2.5 kg)

• Juice of 1 lemon

To serve:

• Warm pitta bread

• Greek yogurt

• Pomegranate seeds

• Fresh coriander leaves, chopped

• Spring onions, thinly sliced

Instructions

1. Prepare the marinade:
   In a bowl, mix the yogurt, tomato paste, turmeric, cayenne pepper, cumin, paprika, cinnamon, olive oil, salt, and pepper until well combined.

2. Marinate the lamb:
   Score the lamb shoulder with a sharp knife and rub the marinade generously over the entire surface. Ensure the marinade gets into the cuts for maximum flavor. Cover and refrigerate for at least 6 hours or overnight.

3. Preheat the oven:
   Preheat your oven to 150°C (300°F).

4. Roast the lamb:
   Place the marinated lamb shoulder in a roasting dish. Squeeze lemon juice over the top and cover the dish tightly with foil. Roast for 4-5 hours, basting occasionally with its juices, until the meat is tender and falls apart easily.

5. Crisp the lamb (optional):
   Remove the foil for the last 20-30 minutes and increase the oven temperature to 200°C (400°F) to allow the lamb to brown and develop a crispy crust.

6. Rest the lamb:
   Let the lamb rest for 10-15 minutes before shredding it with forks.

7. Serve:
   Serve the lamb in warm pitta bread, topped with pomegranate seeds, fresh coriander, and spring onions.

Enjoy this flavorful and aromatic meal.