Slow Cooked Goat Shoulder With Hummus, Mint Salsa And Salad Of Chickpeas And Tomatoes Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Slow Cooked Goat Shoulder with Hummus, Mint Salsa and Salad of Chickpeas and Tomatoes Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Seared Slow Cooked Goat Shoulder with Hummus, Mint Salsa and Salad of Chickpeas and Tomatoes.

Recipe by Matt Moran from Paddock To Plate

Try this delicious recipe from Paddock To Plate.


2 small goat shoulders, bone in

1 tablespoon olive oil

Salt and pepper

2 rosemary sprig

2 thyme sprigs

2 garlic cloves

1 l chicken stock

Brining solution

100 g table salt

4 l warm water

1 head garlic, halved

2 rosemary sprigs

2 bay leaves

2 thyme sprigs


100 g dried chickpeas, soaked overnight in cold water, drained

25 ml olive oil

15 g tahini

1 clove garlic, peeled

½ lemon, juice of

1 teaspoon ground cumin

½ cup water

Salt and pepper

Mint salsa

10 gm crustless sourdough bread, coarsely torn

30 ml milk

½ bunch mint

¼ bunch flat-leaf parsley

½ garlic clove

150 ml extra-virgin olive oil

25 ml Chardonnay vinegar

Salt and pepper

Salad of chickpeas and tomato

60 g dried chickpeas, soaked overnight in cold water, drained

1 punnet cherry tomatoes, halved

½ Spanish onion, thinly sliced

3 kuman leaves

3 coriander leaves

3 sprigs of dill

3 sprigs of flat-leaf parsley

20 ml olive oil

10 ml Chardonnay vinegar

1 tablespoon dukkah


1. To make the brining solution, dissolve the salt in water in a large saucepan and add the garlic and aromatic herbs.

2. Place the goat shoulders in the brine, then refrigerate for at least four hours to brine. Drain well (discard the brine), then pat dry with absorbent paper.

3. Preheat panggangan to 115°C. Place the goat shoulders in a roasting pan, drizzle with the oil and season to taste, then scatter the herbs and garlic over the top. Add stock to pan, cover with foil and roast for 3½ hours or until the meat is tender and falls from the bone.

4. Remove the foil, increase the panggangan to 220°C, then return the goat to the panggangan for 10-12 minutes to caramelize and crisp the skin.

5. To make the hummus, combine the chickpeas and enough cold water to cover generously, bring to the boil over medium-high heat and cook for 30-40 minutes or until tender.

6. Drain and combine the chickpeas, olive oil, tahini, garlic, lemon juice and cumin in a blender and blitz for 1 minute or until a paste is formed, add the water gradually until a puree consistency forms, then season to taste and refrigerate until needed.

7. To make the mint salsa, soak the bread in the milk for 5 minutes or until softened then squeeze out all excess milk.

8. Combine the soaked bread in a blender with the mint, parsley, garlic and olive oil and blitz for approximately 30 seconds or until all the herbs have broken down.

9. Just before serving, add the vinegar and season to taste.

10. To make the salad of chickpeas and tomatoes, combine the chickpeas and enough cold water to cover generously, bring to the boil over medium-high heat and cook for 30-40 minutes or until tender.

11. Drain and combine the chickpeas with the cherry tomatoes, Spanish onion and herbs in a bowl, drizzle with vinegar and olive oil then mix well to Combine.

12. Sprinkle with dukkah and season to taste.

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