Makes 4-6 Servings

Ingredients - YOGURT SAUCE

½ cup (90 g) Balkan-style yogurt
handful of fresh mint, finely chopped
¼ teaspoon (1.25 ml) ground coriander
¼ teaspoon (1.25 ml) chili powder
¼ teaspoon (1.25 ml) cinnamon
zest & juice of ½ lemon


Mix together all ingredients with spoon and refrigerate till needed.

Ingredients - LAMB SHOULDER

bone-in lamb shoulder, ~3 lbs (1.35 kg)
whole head garlic, peeled and crushed
10 sprigs rosemary
salt & pepper
olive oil
zest & juice of ½ lemon


Preheat oven to 500°F/260°C.

Smother lamb shoulder with rosemary, crushed garlic, salt and pepper, and olive oil. Place in shallow roasting pan and cover with foil. Place in oven and immediately turn heat down to 325°F/162.8°C. Roast covered for 4 hours.

Cut lamb away from bones and portion into serving sizes.


1 large bulb fennel, trimmed and sliced into ~2” x 1” (5 cm x 2.5 cm) pieces
olive oil


Melt butter in wide, heavy-bottomed pan with lid. Add splash of olive oil. Add fennel in single layer with no overlapping. Crack fresh black pepper and sprinkle salt over top. Turn heat to med-low and put lid on pan. Leave to cook for 30 minutes, until soft but not falling apart.

Ingredients - SMOKED PEARS

2 Bosc pears


Cut pears into quarters, stem and core. (Do not peel.) Toss in 1 tablespoon (15 ml) olive oil and salt and pepper. Smoke in smoker at 220°F/104.4°C for 1 hour. After smoking, slice pears into ¼” (6 mm) strips.

Ingredients - GARNISH

¼ cup (40 g) shelled pistachios, toasted and chopped to medium size


Presentation: Place 2 tablespoons (17 g) of yogurt sauce on plate, spreading sauce across plate with back of spoon. Place portion of lamb in center of sauce. Surround lamb with chunks of confited fennel and slices of smoked pear. Sprinkle chopped pistachios on top.

Optional garnish: chive chiffonade, scallion ash