Paul Ainsworth Spiced Roasted Shoulder of Lamb with Tzatziki, Feta and Flatbread recipe on James Martin’s Saturday Morning

Paul Ainsworth served up spiced roasted shoulder of lamb with tzatziki, feta cheese and flatbread on James Martin’s Saturday Morning.

The ingredients for the brine are: 1 boned shoulder of lamb (approx. 1.6-2k in weight), 2 kg of water, 200g of salt, 10 sprigs of thyme, 5 sprigs of rosemary, 1 bay leaf, 1 star anise and 1 garlic bulb in the skin, cut in half.

For the lamb rub: ½ teaspoon of chilli flakes, ½ teaspoon of cayenne pepper, ½ teaspoon of sweet paprika, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, 3 teaspoons of ground cumin and 40g of olive oil.

For cooking: A pinch of fresh rosemary and A pinch of fresh thyme.

For the semi-cured cherry tomatoes: 15 cherry tomatoes, cut in half, 2 tablespoons castor sugar, 50ml sherry vinegar, 250ml extra virgin olive oil, ½ shallot diced fine, 4 thyme sprigs leave’s picked and Salt and pepper to taste.

For the pickled red onions: 2 red onions, peeled and sliced thinly, 400ml water, 200ml white wine vinegar, 100g sugar and 35g olive oil.

For the garlic butter: 125g unsalted butter, 2 cloves of garlic, finely grated, 10g flatleaf parsley, chopped and 10g oregano, finely chopped.

For the tzatziki: 100g fresh natural Greek-style yoghurt, Juice of half a lemon and 20g of freshly chopped mint.

To assemble your gyros: Flatbreads (one per person), 1 x Cucumber, peeled and de-seeded and sliced, 100g Feta, 100g cooked, salted Skinny Fries and 20g Fresh mint.

See recipes by James in his book titled: Home Comforts available from Amazon now.