Slow cooked goat shoulder with sumac lemon yoghurt and pita
- ¼ cup (60ml) olive oil
- 3 garlic cloves
- Juice and zest of 1 lemon plus extra to serve
- 1 tablespoon sumac
- ½ bunch parsley leaves, plus extra to serve
- ¼ bunch coriander leaves
- 2.6kg rolled goat shoulder
- 2 cups (500ml) lamb stock
- 2 shallots, peeled, thinly sliced
- 6 pita breads, grilled
Sumac & lemon yoghurt
- 250ml greek yoghurt
- 2 teaspoons sumac
- Zest of 1 lemon
- 1 tablespoon olive oil
- Salt t season
Pre-heat oven to 160*C.
In a bowl, combine oil, garlic, lemon, sumac, parsley, coriander and whiz until combined. Season with salt flakes.
Place the goat into a large roasting pan and pour over marinade, coat the goat and pour over the lamb stock. Cover with baking paper and foil and place into the oven for 4-5 hours or until the goat is cooked and falling apart.
In a bowl combine all the sumac & lemon yoghurt ingredients, season with salt flakes and mix until well combined.
Remove the goat from the oven and serve alongside the sumac and lemon yoghurt, scatter with sliced shallots, parsley leaves and serve with pita and lemon.