Serves 4
The lamb
Preheat the oven to 180°C, fan-forced.
Place the lamb shoulder in a Dutch oven or any oven-friendly pot. On medium heat, on the stovetop, lightly brown the lamb shoulder on all sides.
Remove the shoulder from the dish and discard the fat.
Add all the vegetables to the same dish and cook for approximately 3–4 minutes, until browned.
Lower the heat, then add the tomato paste and cook for approximately 3 minutes, until dark red.
Add the chicken stock and bring to the boil.
Return the lamb shoulder to the stock, cover the pot with aluminium foil and a lid, then cook in the oven for about 2½ to 3 hours.
Once cooked, allow the lamb to cool in the liquid for approximately 30 minutes, then remove and place onto a separate plate. Reserve.
Pass the liquid through a fine sieve into a pot (discard the vegetables), then reduce the liquid until it reaches the consistency of a sauce. Season to taste. Reserve.
Zucchini purée
The day prior to dining, char the zucchini on a BBQ or in a dry pan (no oil) until the skin is burnt and the inside is cooked.
Leave overnight in a colander, with a light weight placed on top of the zucchini, to drain as much liquid as possible.
Labneh
The day prior to dining, mix the yoghurt with a pinch of salt, then place into a sieve lined with cheesecloth to drain the moisture.
On the day, season with a pinch of sumac.
Optional – Add cucumber, mint, lime juice, lime zest or all of the above for a more delicious result. Be creative.
To serve
For plating, have fun! Plate individually or to share, place the lamb onto a large platter and retain the labneh in a separate bowl to stay cool.
Tip
Ideally, so that you are not spending too much time in the kitchen, prepare everything the day before the dinner then when guests arrive, you will be able to join in the fun.
Paired with 2021 Henschke Cyril Henschke Cabernet Sauvignon
"Braised Lamb, with its sauce, is rich and decadent and it mellows and balances the structure of the Cyril Cabernet. Zucchini puree matches the varietal earthiness, and the labneh brings some weight and equals the velvety texture of the wine." - Mirco Tarducci, Wine Director, The Heritage Perth
