[tweetiepooh]

Yesterday was my wife's birthday so I did the cooking. Lunch was just some fishy things, rollmops, calamari, pickled anchovies plus bread, olives, dried tomatoes.


In the evening I did lamb. I got a half shoulder from Beechcroft (local farm shop), with the fillet attached. I took the fillet off, seasoned with salt, olive oil and marjoram and put aside.
I seasoned the shoulder with baharat and salt, left to get to room temperature while fire got going and in this time I made a white bean casserole in a roasting tin, tomatoes, apricot harissa paste from Waitrose, African spices. I put the tin on the fire tray opposite the coals and then the shoulder above that and slow cooked with whiskey barrel smoke for a few hours, then wrapped meat in foil for another hour or so. Stirring the casserole and adding a little bit of water as needed. I also added some honey as it needed a bit of sweetness.

While the meat was resting I cooked the fillet over direct heat, I then wrapped that in foil to rest while I cooked some halloumi and warmed some lavash bread.
The shoulder was shredded and mixed with pomegranate, the fillet carved into thick slices still nice and pink.
Lamb cooked two ways, white bean casserole and lavash bread with a bit of halloumi. All on the braai, just one pan.