Iranian Slow-roasted lamb with jewelled yoghurt

Titch · May 13, 2014

Iranian Slow-roasted lamb with jewelled yoghurt.
My entry in the Cooked on a Charcoal Kettle comp

I modified this recipe from here.
http://www.sbs.com.au/food/recipes/slow-roasted-lamb-jewelled-yoghurt
One of my favourite Australian Chefs, Shane Delia.

Modified of course to be used On the Weber Kettle.

Meat was smoked with Vic Ash, 12 hours un covered in the kettle.
Breads mixed in a Breadmaker ,then Baked in the Weber.
Yoghurt was a Supermaket low fat with fresh Dried fruits and nuts.
The Start of the Marinade.
Meat was covered overnight,
This is the first time I have used Anchovie in any cook ,anytime ever.

The Lamb was cooked at roughly 100c for 11 hours to a soft slicing stage, not pullable.

aint this pretty

Last half an hour the temp was turned up to 180c to set the skin crunch
Meat was removed to rest while the breads set and got Baked..
We chose to use olive oil ,salt and Garlic on the breads instead of the Herbs, all seemed a bit overpowering.

Please this make my Voting shot oh great important ones

Thanks for looking in Mates.

THoey1963 · May 13, 2014

Man, that Lamb looks great. And that bread too. I might eat that bread by itself, a little butter if needed. Not sure why you needed the breakfast in the bowl, but it looked good too. Nice job Titch...

Phubar · May 13, 2014

Interesting recipe!

sliding_billy · May 13, 2014

That is a beautiful dish Titch!

peeps · May 13, 2014

Damn! That lamb looks fantastic!

AussieMatt · May 13, 2014

Mate, that looks great! Wish I could get a cut of lamb like that around here without having to go to the ends of the earth.

deguerre · May 13, 2014

That's how you use a kettle! :thumb::thumb: Lovely cook, Titch.

Shagdog · May 13, 2014

Fantastic cook, Titch! That rub sounds insanely good.

plakers · May 13, 2014

Great eats, interesting rub, good looking plates. The breads I gotta try.

Ron_L · May 13, 2014

That looks great, Titch! Nice job!

SmokinJohn · May 13, 2014

I just saw some lamb shoulder in the store. Maybe after the bash....

c farmer · May 13, 2014

Looks mighty tasty.

fantomlord · May 13, 2014

:hail:

Bonewagon · May 13, 2014

Holy Fark Titch! That looks terrific! :clap:

chicagokp · May 13, 2014

Wow, that looks great!

Titch · May 14, 2014

THoey1963 said:
Man, that Lamb looks great. And that bread too. I might eat that bread by itself, a little butter if needed. Not sure why you needed the breakfast in the bowl, but it looked good too. Nice job Titch...

Thanks mate.
I thought the same thing , but the sweetness just worked .
Bread in my opinion needed a sugar glaze to combine the lot.
Even with the garlic

Titch · May 14, 2014

mwfaith1971 said:
Mate, that looks great! Wish I could get a cut of lamb like that around here without having to go to the ends of the earth.

Steal a loaf of bread and go for the deportation, that's how some of my lot got here:laugh::laugh:
Lamb is not cheap here anymore, use to carry the country, now we export all the good stuff.:doh:

Titch · May 14, 2014

Shagdog said:
Fantastic cook, Titch! That rub sounds insanely good.

Thank you.
I was surprised in the lack of fish taste from the Anchovy,

Titch · May 14, 2014

fantomlord said:
:hail:

You honour me.
Ta mate

Titch · May 14, 2014

Thank you all for your comments.

Iranian Slow-roasted lamb with jewelled yoghurt

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