Slow Cooked Lamb With Hummus, Tomato Salad And Mint Salsa
- 1 lamb shoulder on the bone (about 1.3kg), trimmed
- Brine, to cover
- 2 cloves garlic, smashed
- 1 sprig rosemary
- 2 litres chicken stock
- 150g tinned chickpeas, rinsed
- 25ml olive oil
- 1 Tbs tahini
- 1 clove confit garlic
- Juice of 1 lemon
- 1 tsp ground cumin
- Salt and pepper
- 1 clove garlic, roughly chopped
- ¼ bunch flat-leaf parsley, leaves picked
- 1 bunch mint, leaves picked
- 200ml grapeseed oil
- 1 ½ Tbs chardonnay vinegar
- Salt and pepper
- ½ red onion, thinly sliced
- Pickling liquid, to cover
- 80g tinned chickpeas, rinsed
- 1 punnet (250g) cherry tomatoes, halved
- Small handful mixed herbs, such as basil, coriander, mint and flat leaf parsley
- 1 Tbs classic dressing
- Place the lamb in a container, pour over enough brine to cover, then cover with plastic film and place in the fridge for 3 hours. Remove the lamb and pat dry with paper towel.
- Preheat the oven to 110°C. Place the lamb in a casserole dish with the garlic, rosemary and chicken stock. Cover and roast for 3 ½ hours or until the meat is falling off the bone.
- To make the hummus, place all the ingredients in a food processor and process until smooth. If it's too thick, add 2 ½ tablespoons of water, a little at a time, until it is the consistency of a purée. Season with salt and pepper, to taste. Transfer to a serving dish. Wash and dry the food processor.
- To make the mint salsa, place the garlic, parsley, mint and grapeseed oil in the food processor and process until smooth. Transfer to a mixing bowl, stir in the vinegar and season with salt and pepper to taste.
- To make the tomato salad, place the onion in a heatproof bowl and pour over enough hot pickling liquid to cover. Cover the bowl with plastic film and set aside until the onion and liquid have cooled. Drain the onion and place in a mixing bowl with chickpeas, tomato and herbs. Lightly dress the salad with the classic dressing.
- Serve the lamb with hummus, tomato salad and mint salsa alongside.