Lamb shoulder confit with Kokko, roasted vegetables & mint-lemon yoghurt sauce

At Kokko, we're celebrating spring around the fire, with a nice piece of lamb with kamado, seasonal vegetables, and lots of good cheer in the air. Did you know that the tradition of the Easter egg dates back to antiquity? Among the Persians and Egyptians, the egg symbolized rebirth and life. So today, between chocolates, BBQs and good times, we're perpetuating the spirit... in our own way!

🛒 Ingredients (4 to 6 people)

For the lamb shoulder

1 bone-in shoulder of lamb (1.5 to 2 kg)
4 cloves of garlic
1 tbsp. honey
2 tbsp. mustard
2 tbsp. tablespoons olive oil
1 sprig rosemary
Salt, pepper

For the roasted vegetables

4 carrots
1 bunch turnips
500 g small potatoes
Olive oil, thyme, salt

For the yoghurt sauce

1 plain Greek yoghurt
1/2 lemon juice
1 small garlic clove
A few fresh mint leaves
Salt, pepper

👩‍🍳 Hardware

Set of 4 utensils with a brush for basting your lamb, a spatula, a meat fork and tongs.
Chamba large black clay casserole
Star-shaped holder for accessories
Small Chamba black clay bowl to prepare your marinade
Stainless steel cooking basket for vegetables
Pulled pork claws

🔥 Preparation for Kamado Kokko

1. Preparing the lamb

Mix together the honey, mustard, crushed garlic, olive oil and rosemary.
-Generously baste the shoulder with this marinade.
-Let stand at room temperature while you prepare the kamado.

2. Kokko slow cooking

Light your kamado for indirect cooking, stabilized at 130°C.
-Place the lamb on the grill or in an uncovered casserole dish.
-Let the meat confire for 3 to 4 hours, basting from time to time. The meat should release easily.

3. Roast vegetables

Cut the vegetables into large chunks.
-Season with olive oil, salt and thyme.
-At the end of the lamb's cooking time, place the vegetables in the vegetable basket for 45 minutes to 1 hour.

4. Prepare the fresh sauce

Mix the yoghurt, lemon juice, finely grated garlic and chopped mint.
-Salt, pepper and chill until ready to serve.

🍽 Dressage

Tear the shoulder withthe Pulled Pork claws or slice generously. Serve with hot vegetables, a dash of yoghurt sauce and a drizzle of olive oil.
A dish that smells of gardens, wood fires and cool & stylish family meals. 🌞🌱

Tip: you can add smoking wood to the coals to bring evocative new flavors to your dish.