Black Olive Encrusted pulled lamb

good served on flatbread with yogurt or raieta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the olives, parsley, anchovies, garlic, sumac, pepper flakes or paprika, oregano and oil into a food processor or blender. Add the lemon juice and season with salt and black pepper. Blend into a coarse paste.

Step 2

Put the lamb in a roasting tray. Scoop out the paste and rub it all over the lamb. Cover and refrigerate for 2 hours or overnight.

Step 3

Preheat the oven to 230C° and get the meat out of the fridge to come to room temperature. Brush the lamb with a little oil. Pour in 150Oml cold water and cover with wet baking paper. Cover the lamb with foil and place in the oven. Reduce the heat to 170C and roastfor 3-3.5 hours, or until tender. When you stick two forks into the deepest part of the meat it should pull apart really easily.

Step 4

To serve, scrape off the paste from the surface of the meat and set aside. Discard any fat and fork apart the lamb. Pour off any excess fat from the roasting tray and return the lamb. Add the paste, mix together and serve immediately.