Slow-roasted lamb shoulder with pumpkin, carrots, cumin yoghurt and mint salsa

Step 1

For lamb brine, bring ingredients and 2.6 litres water to the boil in a large saucepan, stirring to dissolve salt and sugar. Set aside to cool briefly and then refrigerate until chilled. Place lamb in a large container; it should fit snugly. Pour brine over lamb so it is completely submerged, cover with plastic wrap and refrigerate for 3 hours to allow flavours to develop.

Step 2

Preheat oven to 120C. Remove lamb from brine and pat it dry with paper towels. Place lamb in a roasting pan with 2 garlic cloves, a sprig of the rosemary, and chicken stock, cover with foil and roast until meat falls from the bone (6-7 hours). Remove from oven and set aside.

Step 3

Increase oven to 180C. Heat oil in an ovenproof frying pan over medium-high heat, add pumpkin, carrots and remaining garlic and rosemary, season and roast, turning occasionally, until vegetables are tender. Return lamb, uncovered, to oven at the same time and continue roasting until it forms a golden crust (35-45 minutes).

Step 4

For cumin yoghurt, whisk ingredients in a bowl, season to taste and refrigerate until required.

Step 5

For mint salsa, blend garlic, parsley, mint and oil in a food processor until smooth (5-7 minutes), place in a bowl, add vinegar and season to taste.

Step 6

Discard remaining stock and serve lamb with pumpkin and carrots, drizzled with mint salsa, with cumin yoghurt to the side.