Method
- Mix the 2 tbsp of the urfa chilli flakes, Baharat, garlic powder, cinnamon and a pinch of salt together in a mixing bowl and rub all over the lamb. Pop the lamb onto a plate, cover and leave to marinade for 1 hour or overnight in the fridge.
- Preheat the oven to 160 fan and get the lamb out of the fridge to come to room temperature. Put the meat into a small casserole so it’s nice and snug and pour over 500 ml of water so it covers the meat by half. To keep it extra juicy, I put a round of baking paper – just cut it to fit the pan like you would when lining a cake tin – over the top of the meat and then add the lid. Place into the oven and cook for 3 ½-4 hours or until the meat pulls apart with a fork. Remove the meat from the pan and place onto a dish. Cover and set to one side to rest for 15 minutes.
- Whilst the meat rests, skim the fat off from the juices in the casserole. Add the remaining Urfa chilli flakes to the pan and bring to the boil over a high heat. Reduce to medium and bubble away for 5-10 minutes, stirring occasionally, or until the sauce has reduced by three quarters and is super rich. Add the juice of a lemon and the honey and mix well.
- Meanwhile, put the onion into a mixing bowl and add the juice of a lemon and a pinch of salt. Mix well and leave to macerate for 10 minutes, stirring occasionally, until coral pink and the flavour of the onion mellowed.
- To make the slaw chuck cabbage, mint, the juice of a lemon, olive oil and a pinch of salt into a bowl and toss together.
- Remove the fat and bone from the lamb and pick the meat using two forks. Place onto a serving dish and pour over the reduced sauce. Mix well. Serve immediately with the slaw, pickled onions, mayo and buns at the table.
Ingredients
Serves 6-8
2 tbsp urfa flakes + 1 tsp
2 tsp baharat
2 tsp garlic powder
½ tsp ground cinnamon
1.5kg shoulder of lamb on the bone
3 tsp runny honey
The juice of three lemons
1 red onion, thinly sliced
200g red cabbage, thinly sliced
200g white cabbage, thinly sliced
A handful of roughly chopped mint leaves
2 tbsp olive oil
Mayonnaise to serve
6-8 brioche burger buns
Salt
