Prep time: 10 minutes

Cooking time: 6 hours

Serves: 4-6

Ingredients:

• 1 Lamb Shoulder Bone In  
• 1 Tbsp Dry Oregano  
• 1 Tbsp Ground cumin  
• 800g Chickpeas 2 cans 
• ½ Cup Plain Yoghurt  
• 1 Tbsp Sweet Chilli Sauce  
• 1 Lemon  
• 2 Punnets Sampari Tomatoes Truss 
• Salt and Pepper  
• Olive Oil  

METHOD  

1. Preheat your BBQ at approx. 120-140°C.  

2. Score the top layer fat of the shoulder and sprinkle with half of the ground cumin, oregano salt and pepper. Rub well until well coated in both sides. 

3. Place the shoulder in the BBQ on indirect heat and let it cook for 2 ½ -3hrs with the lid closed. 

4. Remove the lamb from the BBQ and place on a large sheet of baking paper. Spray with some water or stock and then wrap it with 2 or 3 sheets of foil.  

5. Place it back in the BBQ on indirect heat and cook for further 2 ½- 3hrs until the meat if very tender and juicy. Remove from BBQ, open the foil a little and let it rest for 20mins. 

6. Meanwhile, make the chickpea puree by placing the drained chickpeas into a blender or food processor, add 1 ½ tsp of ground cumin, sweet chilli sauce, yoghurt, season with salt and pepper, squeeze the juice of ½ a lemon and drizzle with olive oil. 

7. Blitz weel until smooth and place into a container. Reserve for later use.  

8. Place the tomatoes on a plate and season them with salt, pepper, and a pinch of oregano. Drizzle with olive oil and place them on the BBQ for the last 45mins of the lamb cooking time.  

9. Once the Lamb shoulder and the tomatoes are ready, serve on a bed of chickpea pure and garnish with some parsley leaves if desired.  

10. Squeeze the juice of ½ a lemon and drizzle with the cooking juices from the lamb.