Stephen Terry is the toast of gourmet hotspot Abergavenny in Monmouthshire.
Here he's giving a Middle Eastern spin to a succulent lamb shoulder.
1 boned lamb shoulder
250g dried chickpeas (pre-soaked in cold water for 4 hrs)
3 large courgettes (top and tailed, cut lengthways in to quarters and de-seeded)
1 large chilli, stalk removed and cut in half
1 medium onion, peeled and cut into four
3 sticks of celery, washed and cut in half
1 medium sized carrot, top and tailed, peeled and cut into four
Ras el hanout spice, to taste
200g plain natural yogurt
100g pomegranate seeds
Extra virgin rapeseed oil
Small bunch of flat parsley, mint and coriander, picked and roughly chopped
Juice and zest of one lemon
Salt to season
Season the boned lamb shoulder inside and out with a little salt, ras el hanout and pomegranate molasses. Fold up into a tight parcel. Tying with string is optional.
Place the soaked chickpeas in the bottom of a heavy based sauce pan and place the lamb on top. Put the chilli, onion, carrot and celery around the lamb and cover with cold water. Cover with greaseproof over the lamb and a tight-fitting lid. Place in an oven at 120c for 6 hours.
Carefully remove the pot from the oven. It’s proper hot!
Lift the lamb from the pot and place it on a tray to continue draining. Once drained pour the juices back into the pot and allow the lamb to cool.
Place a grill pan over a medium heat to get ready for grilling the courgettes.
Strain the cooked chickpeas, stock and vegetables through a fine strainer into a sauce pan to reduce the cooking juices by half.
Remove the cooked veg from the chickpeas. Take about a quarter of the chickpeas and put them to one side and put the remainder into a food processor.
Using the pulse button/setting on the food processor, blitz the chickpeas into a smooth paste. Season with salt and a little lemon juice (probably about half the lemon juice as the other half and zest will go into the yogurt). You could add a few drops of Tabasco for a little more heat. Not forgetting that the chickpeas have been cooked with a whole chilli.
If the hummus is a little thick for you then add some of the lamb stock that is reducing to let it down a bit.
Once you are happy with the hummus, lightly crush the whole chickpeas and add them together. You could, if you are feeling a little adventurous, keep them whole and deep fry them at 180c where they will become crispy within a minute or two. Season them with a little salt and put them to one side as a final garnish for the dish.
Place the hummus in a pan to reheat later.
Place a large, preferably non-stick frying pan, on a medium to high heat and add a little rapeseed oil.
Break off large chunks of the lamb shoulder and carefully place into the hot frying pan. Season again with a little salt and ras el hanout. When golden brown and crisp, carefully turn over and repeat the process.
At the same time, rub the courgettes with a little oil and place on the grill pan. Get a good charring on the flesh sides of the courgettes. This should take approximately 8-10 mins.
Warm the yogurt very gently with the lemon zest. When warm, add the remaining lemon juice, salt to taste and a splash of rape seed oil.
To plate the dish. Place the grilled courgettes and hummus on the plate first and lay the fried lamb over the two down the middle of the plate. Drizzle yogurt over the courgettes and lamb. Sprinkle with pomegranate seeds, the freshly chopped herbs and a good glug of the rapeseed oil.