Name: Adam Liaw recipe: Slow-cooked lamb with garlic yoghurt and milkbread
Total time: 2 h
Yield: SERVES 4-6
Ingredients: 2 large brown onions, cut into rings; 1 lemon, cut into rings; 1 lamb shoulder (about 2kg); 4 cloves garlic, roughly chopped; 2 tsp salt; freshly ground black pepper; 1 tbsp honey; 2 tbsp olive oil; 1½ cups mixed cherry tomatoes, halved, to serve; ¼ cup finely shredded flat-leaf parsley, to serve; Garlic yoghurt; 4 cloves garlic, finely chopped; ½ tsp salt; rind of ½ lemon; 1½ cups Greek yoghurt; Wholemeal milkbreads; 100g unsalted butter; 1½ cups full cream milk; 4 cups wholemeal plain flour, plus extra for dusting; 1 tsp salt

This lamb cooks low and slow for hours, and is perfect for tearing to shreds and wrapping up.

Ingredients

2 large brown onions, cut into rings

1 lemon, cut into rings

1 lamb shoulder (about 2kg)

4 cloves garlic, roughly chopped

2 tsp salt

freshly ground black pepper

1 tbsp honey

2 tbsp olive oil

1½ cups mixed cherry tomatoes, halved, to serve

¼ cup finely shredded flat-leaf parsley, to serve

Garlic yoghurt

4 cloves garlic, finely chopped

½ tsp salt

rind of ½ lemon

1½ cups Greek yoghurt

Wholemeal milkbreads

100g unsalted butter

1½ cups full cream milk

4 cups wholemeal plain flour, plus extra for dusting

1 tsp salt

Method

1. Heat your oven to 220°C. Place the sliced onion and lemon in the base of a heavy, lidded casserole dish. Rub the lamb shoulder with the garlic, salt, freshly ground black pepper, honey and olive oil, and place into the pot. Pour 1 cup of water around the base of the lamb and bake, covered, for 30 minutes. Reduce the heat to 120°C and bake for a further 7 hours, until the lamb is falling apart.

2. Remove the lamb from the casserole and shred the meat, adding enough of the pan juices to keep it very moist. For the garlic yoghurt, combine the garlic and salt and grind to a smooth paste using a mortar and pestle. Add the lemon rind and yoghurt and stir thoroughly to combine. For the wholemeal milkbreads, gently heat the butter and milk in a large saucepan until the butter has just melted. Add the flour and salt and stir until a dough comes together.

3. Turn the dough out onto a floured board and knead for about 10 minutes, until smooth, adding extra flour as necessary so that the dough is not sticky. Wrap in cling film and rest for at least 20 minutes, then divide into 12 equal portions. Roll the milkbreads out into circles about 2mm thick. Heat 2 frying pans over medium heat and fry the milkbreads for about a minute on each side until the breads puff and start to brown. Keep the finished milkbreads stacked and wrapped in a tea towel so they don't harden.

4. Serve the shredded lamb with the warm milkbreads, allowing each person to make their wrap to their own tastes using the garlic yoghurt, cherry tomatoes and parsley.