2 kg organic shoulder of lamb or leg of lamb
6 cloves garlic, finely diced
2 tbsp mustard
3 tbsp NOMU Lamb Rub
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
Large sprigs of rosemary, from the garden of course!
4 carrots
4 leeks
2 brown onions, halved
1 bottle of cider
Juice of 2 lemons
TZATIKI:
1 cup (250ml) thick Greek yoghurt
Juice of 1 lemon
1 clove garlic, finely diced
10g Italian flat-leaf parsley, finely chopped
1 small cucumber, seeds removed and finely grated
1 tsp NOMU One For All Rub (optional)
TO SERVE (optional):
Radicchio
Griddled baby Rosa tomatoes on the vine
Preheat the oven to the highest setting it can go.
In a blender or pestle & mortar, mix together the garlic, mustard, NOMU Lamb Rub, Sea Salt and Black Pepper with a dash of Olive Oil to form a thick paste. Smear the paste all over the lamb. Place in a roasting tray with the rosemary, carrots, leeks and halved onions. Pour the cider into the tray together with the lemon juice and cover tightly with tin foil.
Place in the oven and immediately turn the heat down to 150˚C. Cook the lamb for 4-5 hours. You’ll know it’s done when you can pull the meat easily with a fork.
For the tzatziki, mix all the ingredients through the yoghurt and chill in the fridge overnight if possible to develop all the yummy flavours. Season with Sea Salt and Black Pepper just before serving as this will make the yoghurt thinner if added too early.
To serve the lamb, simply top toasted pita with radicchio, shredded lamb and a dollop of tzatziki! Serve with some griddled baby Rosa tomatoes on the vine. Delicious!
2 kg organic shoulder of lamb or leg of lamb
6 cloves garlic, finely diced
2 tbsp mustard
3 tbsp NOMU Lamb Rub
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
Large sprigs of rosemary, from the garden of course!
4 carrots
4 leeks
2 brown onions, halved
1 bottle of cider
Juice of 2 lemons
TZATIKI:
1 cup (250ml) thick Greek yoghurt
Juice of 1 lemon
1 clove garlic, finely diced
10g Italian flat-leaf parsley, finely chopped
1 small cucumber, seeds removed and finely grated
1 tsp NOMU One For All Rub (optional)
TO SERVE (optional):
Radicchio
Griddled baby Rosa tomatoes on the vine
Preheat the oven to the highest setting it can go.
In a blender or pestle & mortar, mix together the garlic, mustard, NOMU Lamb Rub, Sea Salt and Black Pepper with a dash of Olive Oil to form a thick paste. Smear the paste all over the lamb. Place in a roasting tray with the rosemary, carrots, leeks and halved onions. Pour the cider into the tray together with the lemon juice and cover tightly with tin foil.
Place in the oven and immediately turn the heat down to 150˚C. Cook the lamb for 4-5 hours. You’ll know it’s done when you can pull the meat easily with a fork.
For the tzatziki, mix all the ingredients through the yoghurt and chill in the fridge overnight if possible to develop all the yummy flavours. Season with Sea Salt and Black Pepper just before serving as this will make the yoghurt thinner if added too early.
To serve the lamb, simply top toasted pita with radicchio, shredded lamb and a dollop of tzatziki! Serve with some griddled baby Rosa tomatoes on the vine. Delicious!
2 kg organic shoulder of lamb or leg of lamb
6 cloves garlic, finely diced
2 tbsp mustard
3 tbsp NOMU Lamb Rub
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
Large sprigs of rosemary, from the garden of course!
4 carrots
4 leeks
2 brown onions, halved
1 bottle of cider
Juice of 2 lemons
TZATIKI:
1 cup (250ml) thick Greek yoghurt
Juice of 1 lemon
1 clove garlic, finely diced
10g Italian flat-leaf parsley, finely chopped
1 small cucumber, seeds removed and finely grated
1 tsp NOMU One For All Rub (optional)
TO SERVE (optional):
Radicchio
Griddled baby Rosa tomatoes on the vine
Preheat the oven to the highest setting it can go.
In a blender or pestle & mortar, mix together the garlic, mustard, NOMU Lamb Rub, Sea Salt and Black Pepper with a dash of Olive Oil to form a thick paste. Smear the paste all over the lamb. Place in a roasting tray with the rosemary, carrots, leeks and halved onions. Pour the cider into the tray together with the lemon juice and cover tightly with tin foil.
Place in the oven and immediately turn the heat down to 150˚C. Cook the lamb for 4-5 hours. You’ll know it’s done when you can pull the meat easily with a fork.
For the tzatziki, mix all the ingredients through the yoghurt and chill in the fridge overnight if possible to develop all the yummy flavours. Season with Sea Salt and Black Pepper just before serving as this will make the yoghurt thinner if added too early.
To serve the lamb, simply top toasted pita with radicchio, shredded lamb and a dollop of tzatziki! Serve with some griddled baby Rosa tomatoes on the vine. Delicious!
2 kg organic shoulder of lamb or leg of lamb
6 cloves garlic, finely diced
2 tbsp mustard
3 tbsp NOMU Lamb Rub
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
Large sprigs of rosemary, from the garden of course!
4 carrots
4 leeks
2 brown onions, halved
1 bottle of cider
Juice of 2 lemons
TZATIKI:
1 cup (250ml) thick Greek yoghurt
Juice of 1 lemon
1 clove garlic, finely diced
10g Italian flat-leaf parsley, finely chopped
1 small cucumber, seeds removed and finely grated
1 tsp NOMU One For All Rub (optional)
TO SERVE (optional):
Radicchio
Griddled baby Rosa tomatoes on the vine
Preheat the oven to the highest setting it can go.
In a blender or pestle & mortar, mix together the garlic, mustard, NOMU Lamb Rub, Sea Salt and Black Pepper with a dash of Olive Oil to form a thick paste. Smear the paste all over the lamb. Place in a roasting tray with the rosemary, carrots, leeks and halved onions. Pour the cider into the tray together with the lemon juice and cover tightly with tin foil.
Place in the oven and immediately turn the heat down to 150˚C. Cook the lamb for 4-5 hours. You’ll know it’s done when you can pull the meat easily with a fork.
For the tzatziki, mix all the ingredients through the yoghurt and chill in the fridge overnight if possible to develop all the yummy flavours. Season with Sea Salt and Black Pepper just before serving as this will make the yoghurt thinner if added too early.
To serve the lamb, simply top toasted pita with radicchio, shredded lamb and a dollop of tzatziki! Serve with some griddled baby Rosa tomatoes on the vine. Delicious!
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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