Grilled spiced lamb shoulder with fennel and tomato sauce

Chargrilled lamb paired with a rich tomato sauce is perfect for a delightful dinner. The combination of flavours, along with the freshness of herbs and the creaminess of feta, creates a dish that is both satisfying and impressive.

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Lamb

• Lamb shoulder, diced: 400g/14oz
• Harissa: 3 tbsp
• Greek-style yoghurt: 3 tbsp
• Garlic cloves, crushed: 3
• Sweet smoked paprika: 1 tsp
• Lemon, juice only: to taste

For the Sauce

• Olive oil: 50ml/2fl oz
• Red onion, thinly sliced: 1
• Fennel bulb, thinly sliced: 1
• Cherry tomatoes: 150g/5½oz
• Garlic cloves, thinly sliced: 4
• Whole plum tomatoes (tinned): 400g
• Runny honey: 1 tbsp
• Tomato purée: 1 tbsp
• Spring onions, sliced (to serve): 3
• Chopped fresh dill (to serve): 2 tbsp
• Feta (to serve): 100g/3½oz

Method

Step 1: Marinate the Lamb

1. Mix Ingredients: In a large bowl, combine all the marinade ingredients except for the lemon.
2. Refrigerate: Cover the bowl and refrigerate overnight to allow the flavours to meld.

Step 2: Prepare the Lamb

1. Bring to Room Temperature: The next day, remove the lamb from the fridge and let it come to room temperature.
2. Skewer the Lamb: Thread the marinated lamb onto metal skewers.
3. Chargrill: Heat a flat griddle or large frying pan over medium-high heat. Chargrill the lamb skewers on all sides until cooked through, approximately 8–10 minutes depending on your preferred level of doneness.

Step 3: Make the Tomato Sauce

1. Sauté Vegetables: In a skillet that can be used for serving, heat olive oil over medium heat. Add onions and fennel, sautéing for about 10 minutes until softened but not colored.
2. Add Tomatoes and Garlic: Stir in cherry tomatoes and garlic; cook for another 10 minutes until the tomatoes start to break down.
3. Simmer: Pour in tinned tomatoes and honey, then reduce heat to low. Let it simmer gently for about 1 hour, allowing flavors to concentrate.

Step 4: Serve

1. Rest the Lamb: Once cooked, remove the lamb from skewers and let it rest briefly while collecting any juices.
2. Plate Up: Scatter the reduced tomato sauce on a serving platter or individual plates. Top with the sliced lamb.
3. Garnish: Finish with chopped spring onions, fresh dill, and crumbled feta cheese.
4. Add Lemon: Squeeze fresh lemon juice over the top just before serving for a zesty finish.

Related recipes

Spiced lamb chops and aubergines with labneh and tomato sauce Spiced lamb kefta in tomato sauce with spiced chickpeas, bulgur wheat and fried onions Grilled poussin with spiced tomato sauce Lamb cutlets spiced with fennel (shahi chaap amber)