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Matt’s recipe is full of Middle Eastern flavours, starring a roasted pistachio and orange lamb shoulder, served with vibrant roasted beetroot and aromatic toum

Arne Stolwijk

Ingredients

Meat

• 1 1/3 kg Lamb shoulder, boneless

Produce

• 1 kg Beetroots, whole medium sized

• 2 Brown onions

• 1 Dates, fresh

• 4 cloves Garlic

• 1 head Garlic cloves

• 1 Lemon, zest of

• 1 bunch Mint, leaves

• 1 Onion

• 1 Orange

• 1/2 Orange, zest of

• 1 bunch Parsley, leaves

• 25 g Parsley stalks

• 1 Pomegranate seeds

Condiments

• 74 3/4 ml Lemon juice

Baking & Spices

• 2 tbsp Coriander seeds

• 500 g Rock salt

• 2 tbsp Sea salt

• 1 1/2 cups Self-raising flour

Oils & Vinegars

• 1 tbsp Olive oil

• 50 ml Olive oil, extra virgin

• 1 Olive oil

• 1 Olive oil, light extra virgin

• 100 ml Sunflower oil

Nuts & Seeds

• 1 tbsp Cumin seeds

• 80 g Pistachios, roasted

Drinks

• 1 tbsp Instant coffee

Dairy

• 150 g Bulgarian sheep's feta

• 1/2 cup Greek yoghurt

• 1 Milk

• 1 cup Yoghurt, plain

3 Comments