PRE 
SERVES 
The lamb is cooked until it falls off the bone. If you’re serving it up as finger food, load the meat into pita bread with a dollop of hummus or tahini sauce and Israeli salad.
- Preheat oven to 150°C (130°C fan-assisted).
- In a large non-stick frying pan seal the lamb on all sides until browned and crispy, this process can take about 10 minutes, turn the lamb over after every 2 minutes.
- When the lamb is sealed, leave to cool then season on all sides with white pepper, garlic granules, sea salt, ground cumin and paprika.
- Place the lamb into a roasting tray or casserole dish, pour 120ml water around the dish. Then cover and place in the pre-heated oven for 5 hours, basting with the pan juices every hour. After 4 ¼ hours, remove the lid, baste again and cook for 45 minutes uncovered.
- To prepare the quinoa: rinse the quinoa through a fine sieve and place into a saucepan with the broad beans and dried dill. Add the water mix well and bring to the boil. Then cover with a lid, reduce heat to low and simmer for 20 minutes.
- When cooked remove from stove and leave to stand for 5 minutes. Then gently fluff with a fork place into a large mixing bowl, season with salt or herbamare and drizzle with olive oil.
- When the lamb is cooked, skim the thin film of fat from the cooking juices. Lift out the lamb and place on a large wooden chopping board, cover with foil and leave to rest for 10 minutes. Pull the meat from the bones with a fork and drizzle with the aromatic cooking juices.
- To serve, place the quinoa with broad beans on a large serving platter, top with the shredded lamb and top with a generous serving of tahini.
