Chef Nick Sandler's Ras El Hanout Lamb Shoulder
Created for our collaboration with Borough Wines Chef Nick Sandler put together this simple recipe using our Ras El Hanout butterflied lamb shoulder. Absolutely perfect for date night at home! (Serves 2)
EASY PRINT RECIPE PDF DOWNLOAD
INGREDIENTS:
1x 600g Ethical Butcher Ras El Hanout seasoned butterflied lamb shoulder
(Salt, spices, paprika, sugar, rose petals, chilli, herbs)
(Salt, spices, paprika, sugar, rose petals, chilli, herbs)
1x Pack of Mediterranean / middle eastern style flatbreads
1x Lemon
Loads of herbs, a handful of each of the following. Mint, parsley, dill & coriander
Olive oil
3-4 medium sized fresh vine tomatoes, roughly chopped
1 Medium red chilli, sliced
Green salad (optional)
Sea salt
METHOD:
Cook the lamb on a hot grill or BBQ at 250c for approximately 4-5 minutes on either side until medium rare.
Rest for 5 minutes
Slice into 2 cm strips and cover with roughly chopped fresh herbs (parsley, coriander, dill etc)
Scatter over thin slices of red chilli and chopped tomato
Squeeze lemon juice
Finish with olive oil and salt to taste
Serve with grilled flatbread and a green salad.