Preheat the oven to the highest setting it can go. In a blender or pestle & mortar mix together the garlic, mustard, lamb rub, salt & pepper and a dash of olive oil. Once you have a thick paste, smear the paste all over the lamb. Place in a baking tray with the rosemary twigs, carrots, leeks and halved onions. Pour the cider into the tray together with the lemon juice and cover tightly with tin foil.
Place in the oven and immediately turn the heat down to 150°C. Cook the lamb for 4-5 hours. You know it’s done when you pull the meat off easily with a fork.
For the tzatziki mix all the ingredients through the yoghurt and allow to chill in the fridge overnight if possible to develop all the yummy flavours. Season with salt & pepper just before serving as this will make the yoghurt thinner if added too early.
To serve the lamb, simply top toasted pita with some radicchio, some shredded lamb and a dollop of tzatziki! Serve with some griddled baby Rosa tomatoes on the vine.
Delicious! Serves 6 - 8.
Wine suggestions
Lamb’s a dead sync for Cabernet, even with this richly-flavoured marinade. Splash out and enjoy the pure blackcurrant fruit of the much garlanded Jordan Estate Cabernet Sauvignon 2004.
