A Mediterranean Sunday Feast
Flatbreads launched onto the stone at maximum heat, a shoulder of lamb slow-roasted through the afternoon in harissa and spice, and a honey-soaked pistachio cake to end. A long, generous Sunday.
Occasion
Sunday Lunch
Serves
6–8 guests
Evening
4.5 hours
Kit
Gozney Dome
Temperature through the evening
The Dome's thermal mass is your greatest asset. Start hot, let it descend naturally — the three courses are timed around that arc.
Course I
450°C+
Searing — door off
Course II
200–220°C
Roasting — door on
Course III
180–200°C
Baking — door on, managed
The lamb defines the day
Fire the Dome early, cook the flatbreads, then close the door and let the temperature settle to slow-roast heat. The lamb takes 3 hours — plan backwards from when you want to eat.
Feed the fire slowly
One small piece of wood every hour is enough to hold the Dome at 200°C without spiking. Don't over-fuel during a slow cook.
Everything else is done ahead
The marinade, flatbread dough, whipped feta and charred peppers are all made in advance. Once the lamb is in, there's nothing left to do but wait — and that's the point.
The philosophy
"A Mediterranean Sunday has no timetable. The fire tells you when it's ready."