Directions

LAMB NECK

1. In a bowl, mix the chopped capers, thyme, grated garlic, lemon zest, ½ tbsp salt, and 2 tbsp olive oil to create a marinade. Set aside.
2. Bone the lamb necks (refer to a video tutorial if needed) and lay them flat.
3. Evenly spread the marinade over both lamb necks.
4. Roll the lamb necks tightly and secure them with butcher’s string.
5. Rub a little extra olive oil over the outside and season with salt.
6. Place in a preheated oven at 160°C (320°F) and cook for around 3 hours, checking after 2.5 hours.
7. Once cooked and tender, let the lamb rest for 15 minutes before slicing.

MINT YOGHURT SAUCE

1. In a bowl, mix the yoghurt, chopped mint, lemon juice, cumin, and a pinch of salt.
2. Stir well and refrigerate until ready to serve.

SUMAC CARROTS

1. Heat a large frying pan over high heat with olive oil or rendered lamb fat from the roasting lamb.
2. Wash and dry the carrots, then add them to the pan. Sear them for about 15 minutes, turning occasionally, until deeply charred.
3. Sprinkle with sumac, toss well, and transfer to the oven at 160°C (320°F).
4. Roast for another 20 minutes, until just tender but still holding their shape.
5. Set aside until ready to serve.

PEARL COUSCOUS

1. Heat 2 tbsp olive oil in a pot over medium-high heat.
2. Add the pearl couscous and toast for 5–6 minutes, stirring often, until golden brown.
3. Pour in the chicken stock and bring to a simmer.
4. Once simmering, stir once, season with a pinch of salt, reduce heat to low, and cover.
5. Cook for 15–17 minutes, until the liquid has absorbed and the couscous is fully cooked.

SERVE

1. Place some couscous at the base of the plate.
2. Add slices of sumac carrots.
3. Slice the lamb and arrange it on top.
4. Finish with a spoonful of mint yoghurt on the side.