Pulled Lamb Shoulder and Spice Roasted Butternut Squash side

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I think my love affair with lamb comes from being born and raised in Australia. The lamb over there is some of the best in the world, and just the smell of its cooking reminds me of Friday afternoons at my grandmother's house. I love that this recipe is holiday friendly and can be made in advance; more than that, leg of lamb, lamb shoulder or lamb shanks are all pretty cost effective, and considering inflation and the price of meat these days, they're great, affordable options for many. The 12-hour roast is key if you want that deep flavor and fall-off-the-bone style.

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Ingredients

For the Lamb

1 leg of lamb or 3-4 lamb shanks 

marinade

2½  teaspoon fresh rosemary, finely chopped
Cumin seed 
Celery seed
2-3 cloves garlic, finely chopped
1 teaspoon kosher or cooking salt (or ¾ teaspoon table salt)
½ teaspoon black pepper
¼ cup extra virgin olive oil

For the roasted butternut squash

2  butternut squash, peeled and diced 
2 tablespoons extra virgin olive oil
1 clove garlic, finely minced using garlic press
½ teaspoon each salt and pepper
Slight sprinkle of cumin 

FOR THE CILANTRO YOGURT SAUCE

¾ cup Fairway non-dairy yogurt
1 small clove garlic, finely minced using garlic press
1 lemon, juiced and zested
1 handful fresh cilantro 
1 tablespoon extra virgin olive oil, poured slowly 
¼ teaspoon each salt and pepper

SPRINKLING AND GARNISHES

2-3 tablespoons toasted pine nuts 
2 tablespoons fresh cilantro leaves

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Preparation

Preheat the oven to 230°C / 450°F (210°C fan)

1. Mix the marinade ingredients in a small bowl. 

2. Rub marinade all over the lamb surface, getting it into all the cracks and crevices!

3. Marinate 2-24 hrs., as time permits: 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. 

4. Prepare roasting pan: Scatter onion, celery, and carrots in the base of the roasting pan. Place lamb shoulder on top. Pour stock all around the lamb leg, until it's submerged at least halfway up. 

5. Roast uncovered for 45 minutes.

6. SLOW ROAST: Take lamb out of the oven. Cover with baking paper, then a double layer of foil, and seal very tightly to avoid water evaporation. Put it back in the oven, turn the temperature down to 210°F and roast overnight for 12 hours. 

7. After 12 hours, remove lamb from the oven and test with 2 forks—the meat should be tender and fall apart with little effort. 

8. Remove the lamb from the dish and shred the meat, then put it back in the pan and re-warm in the juices. 

for the ROASTED SQUASh

1. Preheat the oven to 400°F. Line a tray with parchment paper.

2. Peel, seed, and cut squash into cubes. 

3. Place squash cubes in a bowl and add garlic, salt, pepper, cumin and olive oil. Toss well. 

4. Spread squash cubes on the tray. Roast 20 minutes. Turn the pieces halfway through; we don't want the squash to be so soft that it gets mushy.

CILANTRO YOGURT SAUCE

1. Mix all ingredients, except the olive oil, in a blender. As it combines, drizzle in olive oil and dash of cold water for a thinner consistency. Blend until all combined.

   This will keep in the fridge for a few days.

SERVING

Pile the squash in a mound on a plate. Drizzle with yogurt sauce, then a little olive oil, then sprinkle with toasted pine nuts and fresh cilantro leaves.