- - 2 ClemenGolds, peeled and segmente
- - zest of 2 large lemons
- 2,5ml - ground cumin
- 250ml - white wine OR lamb stock
- - salt and freshly ground black pepper to taste
- 30ml - lemon juice
- - 8 fresh Medjool dates, finely chopped
- - ¼ preserved lemon, flesh discarded, rinsed and the peel finely chopped
- - juice and zest of 1 lemon
- 15ml - brown sugar
- - 1 large fennel bulb, thinly sliced
- 2kg - shoulder of lamb
- - 4 onions, each cut horizon-tally into 3 thick slices
- 80ml - fresh flat-leaf parsley, chopped
- - 6 garlic cloves, crushed
- - 2 oranges, peeled and cut into pieces
- 80ml - fresh mint, chopped
- 60ml - roughly chopped fresh flat-leaf parsley
- - 4 garlic cloves, finely chopped
- 60ml - chopped fresh rosemary
- 30ml - olive oil
- - 1 grapefruit, peeled, segmented and cut into pieces (optional
Preheat the oven to 160°C.
1 Place the lamb into a roasting dish and season with salt and pepper. Use your hands to rub the garlic over the meat then rub with the rosemary and brown sugar.
2 Pour the wine or lamb stock into the roasting dish, squeeze the lemon juice over the meat and sprinkle with the zest. Cover the roasting dish with a lid, or tightly with foil, and roast for 3 hours, basting the meat occasionally. Remove the lid or foil from the meat and roast in the oven for another 45 minutes until the meat is golden brown and very tender. Add the onions to the roasting dish for the last 30 minutes of the cooking time and baste the meat and the onions at least twice. If needed, drizzle a bit of olive oil on the onions during roasting.
Mix together the ingredients and toss well. Season with salt and pepper.
Mix all the ingredients and set aside.
5 Using two forks, pull the lamb apart into large chunks and serve with the onions and a scattering of gremolata. Serve with the citrus and fennel salad.