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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
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