2tablespoonsachiote paste *Mexican supply stores- it has a unique lemony flavour
1Tablespoon ground cumin
1Tablespoon smoked paprika
1teaspoondried oregano
1limeor lemon zested
125mllime juiceor lemon
1/2teaspoonsalt
2clovesgarlic
125mlwater extra
Blackbean Salad
400gmblack beans drained and washed, 1 can
1cupcorn shucked from the cob, raw or cooked
1Tablespoon ground cumin
1Tablespoon smoked paprika
6wholecherry tomatoes cuthalf
1/2cupcoriander stems roots and leaves. cleaned well, chopped
50gmfetanot Danish, crumbled
2Tablespoon dillchopped
60mlolive oil
40mllime juice
1whole Avocado chopped and mixed through the salad
Tomato Salsa
400gm peeled tomatoes1 can
1clovecrushed garlic
1/2teaspoonground cumin
1/2teaspoonsmoked paprika
1/2teaspoonsalt
1/2red capsicum rough chopped
2tablespoonscoriander leavesstems, roots too
1tablespoonchipotle chilli paste or whole / canned - fresh chilli is good too. optional
Instructions
Set the oven 160 C / 320 F
Mix all of the ingredients for the marinade together except the water. Coat the whole shoulder in the mixture. Marinate overnight if you like. Otherwise put the water into a heavy baking dish and put in the marinated Lamb.( The water is just to give it a nice moisture laden start). Cover with baking paper and foil and seal very well.
Bake for 4 hours.
To make the Salad
Mix the herbs, spices, lime juice and olive oil. Add the black beans, tomatoes and stir. Mix in the crushed Feta and avocado if you want it in this salad ( You can add finely chopped onion if you like that. )
Salsa
Use a food processor to make this. Put all the ingredients into the machine and pulse till pureed. If you want some chunks don't puree completely.
The lamb is cooked when it is easy to pull apart with a fork.
Use a spoon to drain off some of the oil from the sauce
Notes
Achiote is a very deeply coloured spice that adds a great lemony sort of flavour. You could substitute with a bit of Sumac, or even some preserved lemon chopped up very very fine, or just use lemon zest and juice.