Pulled lamb méchoui

• doses: SERVES 4

Ingredientes

garlic 3 cloves

butter 30g

ras el hanout 2 tsp

ground cumin 1 tsp

ground coriander 1 tsp

olive oil 2 tsp

lamb shoulder 1.5kg, skinless

flat-leaf parsley a handful, roughly chopped

mint leaves a handful, roughly chopped

feta 50g

pomegranate seeds 80g

Instruções

• Using a pestle and mortar, grind the garlic to a paste with a pinch of salt. Add the butter, followed by the spices, olive oil and a little more salt, mixing until smooth. Prick the lamb all over with the tip of a sharp knife and put in a large mixing bowl. Rub the spice paste all over the lamb. Cover and chill overnight.

• Heat the oven to 220C/fan 200C/gas 7 and remove the lamb from the fridge to come to room temperature. Put in a roasting tray, with 100ml of water and cover tightly with foil. Reduce the heat to 200C/fan 1800/ gas 6 and cook for 3 hours or until the meat is tender and can be pulled apart with a fork. Remove from the oven, cover and leave to rest for 20 minutes. • Using two forks, shred the lamb. Transfer to a serving plate, season with salt and mix together. Scatter over the herbs and crumble over the feta. Add the pomegranate seeds and serve immediately.

Notas

Méchoui is a very traditional Berber barbecue dish where lamb is cooked slowly over huge enclosed fire pit The meat is setved on a bed of wild herbs, with bread and spices to season. To do this at home would be quite full-on, I admit, but a slow-roasted shoulder of lamb works just as we//. And to lighten up the rich flavours, add a final showering of fresh herbs, salty feta and pomegranate seeds.