Cooking instructions

For the Slow Cooked Lamb

1. Clean off the excess fat from the lamb shoulder and score the meat
2. Mix together the molasses, sumac, cumin, harissa, pepper and yoghurt
3. Cover the lamb with the mix and marinate it over night for 12 hours
4. Chop the onion and carrot into large pieces and crush the garlic
5. Drizzle a small amount of oil on to a deep baking tray and add the chopped vegetables, garlic and herbs
6. Sit the lamb shoulder on top of the vegetables and pour the apple juice and vegetable stock around it. Cover with foil and cook at 180 degrees Celsius for  1 ½ - 2 ½ hours or until meat is tender and falls off the bone
7. Remove the vegetables and meat from the liquid and reduce by half
8. Skim off the fat and add the pulled lamb, seasoning it to taste
9. Chill.

For the Buttermilk Dressing

1. Add all ingredients except the buttermilk into a food processor and blitz until smooth
2. Hand mix in the buttermilk
3. Season to taste

For the Pizza

1. Take the dough ball and place onto a hard surface that’s been dusted with flour and semolina. By pushing down on the dough with your hands stretch the dough keeping it round. Be careful not to touch the outside edge so that it forms a thicker crust
2. Place the pizza base onto a pizza baking tray 10” - 12”
3. Spread passata sauce over the stretched pizza base
4. Sprinkle cheese over the tomato sauce
5. Add the cooked spring onion then cooked lamb
6. Bake at 220 degrees for 8-12 minutes or until the crust is golden
7. Sprinkle over the pomegranate seeds and mint tips, followed by slices of red onion
8. Drizzle over the buttermilk dressing and brush the crust with olive oil

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