Slow Roasted Lamb Shoulder on Hummus with Pine Nut and Currant Dressing

For the lamb shoulder:

1 small boneless lamb shoulder (whole is best and you will have leftovers!)

3 whole shallots, peeled

1/2 head of garlic

2 bay leaves

2 cinnamon quills

1 tsp whole black peppercorns

1/2 cup white wine

Dried herbs and spices (we use smoked paprika, ground cumin and coriander seed, dried wild oregano and ground wakame)

For the hummus:

200g Mount Zero Chickpeas, soaked overnight with half tsp baking soda

1 clove garlic

150g tahini

Juice of 1 lemon

Mount Zero Picual Extra Virgin Olive Oil

Water

For the pine nut and currant dressing:

4 Tbsp currants, preferably organic, soaked in boiling water to cover

2 Tbsp toasted pine nuts

1 tsp pomegranate molasses

1/2 tsp Mount Zero Red Wine Vinegar

1/2 clove garlic, finely minced

Finely chopped parsley

Salt, ground pepper

For the cauliflower:

1/4 to 1/2 head of cauliflower, trimmed into florets (include any tender or small outer leaves, roughly chopped)

Ground coriander seed, cumin seed and cinnamon

Mount Zero Picual Extra Virgin Olive Oil

Salt

Reserved chickpeas

To serve:

Yoghurt

Cucumber and radish, diced

1 small shallot, finely shaved 

Fresh herbs (parsley, mint, bronze fennel, baby salad leaves)

Mount Zero Picual Extra Virgin Olive Oil

Urfa biber (dried Turkish chilli, available online and at specialty retailers)

Sumac

Toasted sesame seeds

Flatbreads

Pickles

For the lamb shoulder:

Season lamb shoulder liberally on all sides with sea salt. On the boned outer side, lightly dust with the mix of dried herbs and spices. Leave to marinate overnight.

Place lamb and remaining ingredients in a roasting pan and fill with water to 3/4 the way up the side of the meat. Cover ingredients with a piece of baking paper then wrap tightly with foil and slow roast at 160°C for 4-4.5 hrs, or until soft when pierced with a knife. 

Let cool, straining and reserving cooking liquid.

For the hummus:

Drain chickpeas, cover with water in a large pot and bring to boil. 

Simmer, skimming off floating chickpea skins regularly (this helps to make a smoother, lighter hummus) until chickpeas are tender and creamy when pinched (1-2 hours).

Allow chickpeas to cool in cooking liquid.

Drain chickpeas, reserving a small handful for the final dish.

In a food processor, blend garlic, remaining chickpeas, tahini, lemon juice and sea salt to combine.

With motor running, slowly add water until a smooth and creamy consistency is achieved. Remember the hummus will thicken slightly as it settles. 

Stir through a dash of Mount Zero EVOO and check seasoning.

For the pine nut and currant dressing:

Combine ingredients (including soaking liquid), season and set aside.

For the cauliflower:

Toss cauliflower with spices, Mount Zero EVOO and season.

Roast in a generous roasting pan at 180°C for 18 minutes, add chickpeas, toss to combine then return to oven for five minutes until charred and tender.

To serve:

Dice cooled lamb shoulder into bite size pieces – you will have some left over! Dress with pine nut and currant dressing and a splash of reserved lamb braising liquid. Roast in hot oven at 180°C until sticky and glowing, 8-10 mins, adding more braising liquid if needed.

Spoon hummus generously over individual bowls or one large platter. Top hummus with hot lamb, cauliflower, and chickpeas. Drizzle with a little yoghurt, scatter over some diced cucumber and radish and top with handfuls of fresh herbs and shaved shallots.

Dress with Mount Zero EVOO and sprinkle with a little sumac, Urfa chilli and toasted sesame seeds.

Serve with flatbread and pickles.