In Hobart, we stoked large open fires day and night to ensure the coals were slowly smouldering for this dish. Goats’ whey gently tenderises a butterflied lamb shoulder with garlic, rosemary and oregano intensifying the lamb’s flavour. Cook the lamb slowly over coals and serve it alongside harissa-braised chickpeas with pickled onions and chevre.

Ingredients

Whey & Za’atar Marinated Boneless Lamb Shoulder

Lamb Sauce

Olive oil

Salt

If cooking over charcoal, heat a BBQ using our charcoal heat control technique to an even 160C heat. Otherwise, preheat the oven to 160C.

Charcoal cooking

Remove the lamb from its bag and place it onto the preheated barbeque grill. Roast for an hour in the preheated barbecue, turning over the lamb halfway through the cooking process.

After an hour, remove the lamb from the heat and rest for fifteen minutes. Carve into thick slices and serve with warmed lamb sauce and some harissa-braised chickpeas with pickled onions and chevre.

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Oven cooking

Remove the lamb from its bag and place it onto a medium-sized roasting tray. Roast for an hour in the preheated oven.

After an hour, remove the lamb from the heat and rest for fifteen minutes. Carve into thick slices and serve with warmed lamb sauce and some harissa-braised chickpeas with pickled onions and chevre.