Slow Roasted Lamb with Mint Yoghurt Sauce.

The autumn is undeniably here , so it is time for the comfort food. You will need a shoulder or a leg of lamb, the preference is yours (here I had a shoulder), the beauty of this dinner is that you can make most of it beforehand, and just whip up the mint yoghurt sauce before the serving.Great for relaxed entertaining. The lamb will be falling off the bone, and everybody will be making their own little wraps, just make sure you have plenty of hot pittas or lavash bread for everyone. I vary the accompaniments for the lamb, depending on the time and produce available. This time I served it alongside Moroccan Carrots(http://olitchkakitchen.blogspot.co.uk/2013/09/spicy-moroccan-style-carrots.html) and houmous with olive oil and Zaatar (middle eastern spices, available in many shops).If you are planning to serve this for lunch, get everything ready the night before, if you are making dinner , allow half an hour for preparations in the morning.
a leg/shoulder of lamb
juice of 1 lime
1 tbsp of salt
1 tbsp of ground pepper
1 tbsp of ground cumin
1 tbsp of ground paprika
1 tbsp of ground coriander
1 tbsp of ground ginger
4 tbsp of olive oil
a pinch of brown sugar
Mint Yoghurt Sauce:
300 gr of strained greek yoghurt
a handful of chopped mint
a handful of chopped parsley
a pinch of salt
a pinch of sugar
juice of half a lemon
half a cucumber , grated (optional)
a tbsp of good olive oil

Wash and pat dry with a paper kitchen towel your lamb, make a paste with the spices, salt, lime juice and olive oil.

Line the baking tray with plenty of kitchen foil, place the lamb in it, and rub the paste all over the meat(in fact, massage it in). Cover with foil and let it marinade either overnight or for 3-4 hours , if making in the morning.

Set the oven on gas mark 2/150C, place the lamb , still nicely wrapped in foil, in the oven and allow to cook for 5 hours. From time to time unwrap the meat and coat it with its own juice. After a few hours you will notice the meat will start to fall off the bone, so pop your pitta bread or lavash bread in the foil envelope and place it in the oven. Allow 5-10 minutes and switch off the oven, keep the bread and the meat in the oven while you set the table.The photo shows the final result.

I normally use a small blender to make the mint yoghurt sauce.Simply put the herbs in, then add the yoghurt , salt, sugar and lemon juice, whip it all up.

Mix in the cucumber and drizzle with the olive oil.

Next, get the houmous out and sprinkle the spice and olive oil over it.

Take the meat and bread out of the oven, set the table and enjoy!