Katie Quinn's Lamb Baharat

Ingredients

• 1 kg lamb shoulder

• 3 tbsp baharat

• 6 tbsp vegetable oil

• 4 packets of Borough Broth Co. lamb broth

• 2 onions, chopped

• Small handful of peppercorns

• 4 bay leaves

• ½ tsp salt

Method

1. Preheat oven to 180 degrees C. Brown the lamb shoulder in a hot cast iron skillet, then transfer it to a plate and let cool.

2. Rub the baharat and salt all over the lamb. Place the lamb in a deep roasting pan along with the onion, bay leaves and peppercorns. Pour over the stock and cover the pan tightly with foil. Roast for 2 ½ hours.

3. Make the greek yogurt sauce: a couple tablespoons of greek yogurt and one garlic clove, minced, and a handful of chopped fresh mint leaves.

4. Serve over rice, topped with the greek yogurt mint sauce.