Name: Slow-cooked lamb flatbreads with lemon yoghurt
Prep time: 15 min
Cook time: 155 min
Total time: 170 min
Yield: 1
Cuisine: lebanese
Ingredients: 9.20 gm olive oil; 2 x 400g boneless mini lamb shoulder roast; 24.00 gm sesame seeds, lightly toasted; 40.00 ml fresh thyme leaves, finely chopped; 1/2 tsp dried oregano; 2 tsp lemon zest, finely grated; 1.20 gm sea salt; 2 brown onions, peeled, cut into 1cm slices; 250ml chicken stock; 70g yoghurt; 15.90 gm lemon juice; 4 large pita breads; 180g hommus; 200g marinated eggplant, drained, sliced lengthways; 1 Lebanese cucumber, peeled into ribbons; 82.50 ml mint leaves; 100g Perino grape tomatoes, halved

Slow-cooked lamb flatbreads with lemon yoghurt

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Prep Time:
15 minutes

Cook Time:
155 minutes

Total Time:
170 minutes

Tender slow-cooked lamb on fresh pita bread with lemon yoghurt drizzle.

Ingredients:

9.20 gm olive oil
2 x 400g boneless mini lamb shoulder roast
24.00 gm sesame seeds, lightly toasted
40.00 ml fresh thyme leaves, finely chopped
1/2 tsp dried oregano
2 tsp lemon zest, finely grated
1.20 gm sea salt
2 brown onions, peeled, cut into 1cm slices
250ml chicken stock
70g yoghurt
15.90 gm lemon juice
4 large pita breads
180g hommus
200g marinated eggplant, drained, sliced lengthways
1 Lebanese cucumber, peeled into ribbons
82.50 ml mint leaves
100g Perino grape tomatoes, halved

Instructions:

Preheat the oven to 160°C. Heat oil in a skillet over medium-high heat. Sear lamb for 5 minutes until golden brown. Place lamb on a plate. Mix sesame seeds, thyme, oregano, lemon zest, and salt on a plate. Roll the lamb in the spice mixture until coated evenly.
Spread a bed of onions in a roasting pan. Lay the lamb on top of the onions. Pour in the stock. Seal tightly with foil and roast for 2¼ hours or until the lamb is tender. Let it rest for 15 minutes before shredding with a fork.
In a bowl, mix yoghurt and lemon juice. Spread pita with hommus, then top with eggplant, cucumber, shredded lamb, mint, and tomato. Finish by drizzling with the lemon yoghurt and rolling up to enjoy.

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