Slow-roasted lamb with beetroot tzatziki

To make the slow-roasted lamb:
Ingredients:
1 Tbsp coriander seeds 
1 Tbsp cumin seeds 
1 Tbsp fenugreek seeds 
1 vanilla pod, chopped 
1 tsp ground cinnamon 
1 tsp ground nutmeg 
1 tsp ground ginger 
1 Tbsp dried mint 
1 Tbsp black peppercorns 
1 Tbsp sea salt 
4 Tbsp extra virgin olive oil 
Easy to cook free range leg of lamb (as large a cut as possible)
Pita breads, for serving 

Instructions:

1. Preheat the oven to 120°C.
2. Heat a non-stick pan over a high heat and toast the coriander, cumin and fenugreek seeds.
3. Place in a mixing bowl with the chopped vanilla pod, cinnamon, nutmeg, ginger, mint, peppercorns and salt. Add the olive oil and mix to form a rub.
4. Rub onto the lamb, ensuring it is well coated, then place the lamb on a baking tray and roast for 8 hours.
5. Allow the lamb to cool slightly before shredding the meat off the bone.
6. Adjust the seasoning if necessary. Serve with warm pita breads, beetroot-swirled tzatziki and pickled mini cucumbers.

To make the beetroot-swirled tzatziki:
Ingredients:
8 beetroot 
2 Tbsp extra virgin olive oil 
Sea salt and freshly ground black pepper to taste 
2 cups Greek yoghurt 
2 garlic cloves, crushed 

Instructions:

1. Preheat the oven to 180°C.
2. Place the beetroot on a sheet of tinfoil and drizzle with the olive oil. Seal the foil to create a pouch. Roast for 45 minutes, or until tender.
3. Allow the beetroot to cool then remove the skins, cut into cubes and place in a mixing bowl.
4. Season to taste, then add the Greek yoghurt and garlic and fold through.

To make the pickled mini cucumbers:
Ingredients:
400g mini cucumbers 
1/2 cup red wine vinegar 
1 Tbsp coriander seeds 
1 Tbsp mustard seeds 

Instructions:

1. Slice the cucumbers lengthways and place in a mixing bowl or jar.
2. Add the vinegar, coriander seeds and mustard seeds.
3. Allow to pickle for 30 minutes before serving.