Slow-cooked lamb shoulder with skordalia & coriander yoghurt naan

By: Linda Jones, Paul Jones
From: Alimentari
Serves: 4
Photographer: Lauren Bamford

We cook this at home all the time. Skordalia is better than mashed potato because it has a real kick of garlic, which works beautifully with the lamb.

Ingredients

Quantity	Ingredient
50g	ras el hanout, (see note)
8	garlic cloves, crushed, plus extra whole cloves for roasting
2 sprigs	rosemary, leaves roughly chopped
200ml	olive oil
3 tablespoons	salt
3 tablespoons	freshly ground black pepper
3kg	bone-in lamb shoulder
750ml	see method for ingredients
2	lemon halves, for squeezing
	salad, such as tabouli, to serve (optional)

Yoghurt naan

Quantity	Ingredient
600g	self-raising flour
2 teaspoons	salt
2 teaspoons	baking powder
300g	greek-style yoghurt
150ml	warm water
2 large handfuls	coriander leaves, chopped
	canola oil, for frying

Skordalia

Quantity	Ingredient
4	medium-sized potatoes
2 teaspoons	salt
7	garlic cloves
125ml	extra-virgin olive oil
2 tablespoons	lemon juice

Method

In a small bowl, combine the ras el hanout, garlic, rosemary, olive oil, salt and pepper. Rub the lamb shoulder all over with the mix. Cover and refrigerate for 3 hours or overnight.
Preheat the oven to 110°C.
Place the lamb in a roasting pan along with the chicken stock and a few extra garlic cloves. Cover tightly with foil and roast for 6 hours. Uncover and roast for another 30 minutes to allow the skin to crisp up.
Meanwhile, to make the naan, place all of the ingredients except the oil into a bowl and mix until combined. Tip onto a clean work surface and knead for 2 minutes. Cover with plastic wrap and rest for 1 hour. Divide the dough into eight even-sized balls and roll out on a well-floured work surface into rounds 2 mm thick. Just before serving, heat a little oil in a frying pan over medium heat and fry the naan, one at a time, for 2 minutes on each side or until golden. Set aside and keep warm.
To make the skordalia, place the potatoes in a saucepan with half the salt and enough cold water to cover. Bring to the boil then simmer for 30 minutes or until tender. Drain. Pass the potato through a potato ricer (or mash with a potato masher until very smooth) and transfer to a bowl. Pound the garlic and remaining salt to a smooth paste using a mortar and pestle and stir through the potato. Slowly stir in the oil and lemon juice until smooth and creamy. Season to taste.
To serve, squeeze lemon juice over the lamb, then shred the meat and discard the bones. Spoon a generous dollop of skordalia onto each plate and top with the lamb. Serve the naan alongside and, if desired, a salad such as tabouli.