This shoulder of lamb is delicious served with homemade tzatziki, a green salad and toasted pitta breads. Serve on a wooden board and sprinkle with pomegranate seeds. ⠀


  • 1 shoulder of lamb⠀
  • 2 onions chopped in large chunks. ⠀
  • 3 cloves garlic crushed ⠀
  • 1 thumb sized piece of grated ginger⠀
  • 1 tbsp ras el hanout⠀
  • 2 baby cauliflower cut into quarters ⠀
  • 2 tsp ground cumin seeds⠀
  • 1 chilli chopped ⠀
  • Pomegranate seeds⠀


Mix together 2 cloves crushed garlic, ginger, ras el hanout with a little oil. Rub into the shoulder and season with salt and pepper. Sit the lamb on the onions and roast for 1 hour at 200C, then turn down to 140C and cook for a further 2-3 hours or until the meat is tender.⠀

Toss the cauliflower in a little oil, 1 clove crushed garlic, cumin and the chilli. Season with salt and Pepper. Pan fry to get colour then transfer to the oven for 35-40 minutes. Alternatively it can go straight in the oven for 45 minutes.⠀


  • 4 tbsp Tims Dairy Greek Style Natural Yogurt⠀
  • 1 baby cucumber chopped finely and drained on kitchen towel to remove excess water⠀
  • Handful finely chopped mint leaves ⠀
  • Handful Greek Basil leaves⠀
  • 1 clove crushed garlic ⠀
  • Lug of your best olive oil⠀
  • Salt/pepper ⠀

Simply mix the ingredients together and drizzle with olive oil.⠀



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