adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spiced lamb flatbreads
0 Likes
Total Time:
7 hours 20 minutes
Succulent slow-cooked lamb steals the spotlight in this dish, paired with vibrant sticky tomatoes and zesty pickles for a winning combination.
Ingredients:
  • 1.4 kg lamb shoulder bone in
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 1 pinch of saffron
  • white pepper
  • ½ a bunch of fresh thyme (15g)
  • 1 sprig of fresh rosemary
  • 1 orange
  • 100 g unsalted butter (at room temperature)
  • 1.5 kg large ripe tomatoes on the vine
  • 1 bulb of garlic
  • olive oil
  • 200 g plain wholemeal flour plus extra for dusting
  • 2 cos lettuce
  • 1 pomegranate
  • 2 tablespoons rose harissa
  • ½ a bunch of fresh mint (15g)
  • 150 ml Greek yoghurt
  • 1 tablespoon red wine vinegar
  • ½ a medium red cabbage
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 2 tablespoons red wine vinegar
  • 1 pinch of ground cloves
Instructions:
  • 1. Preheat the oven to 240ºC/475ºF/gas 9. Score a criss-cross pattern into any fat on the lamb shoulder. Pound cumin, coriander, fennel seeds, saffron, sea salt, white pepper, rosemary leaves, 2 thyme sprigs, orange zest, and softened butter until combined. Rub the mixture over the lamb, then tightly wrap in damp greaseproof paper and foil. Place in a roasting tray on the top shelf of the oven. Reduce the temperature to 130ºC/250ºF/gas ½ and cook for 7 hours until falling off the bone. 2. Halve the tomatoes and place in a roasting tray with a bulb of garlic, remaining thyme leaves, oil, salt, and black pepper. Roast underneath the lamb for the last 4 hours until caramelized. 3. For the pickle, thinly slice cabbage and roughly chop the top leafy half of parsley. Mix with vinegar and cloves. 4. For the flatbreads, combine flour, salt, and cold water into a dough. Knead, divide into 8 balls, and roll into thin rounds. Cook in a non-stick pan for 1 minute on each side. Keep warm wrapped in foil. 5. Shred lettuce and pomegranate seeds. Bash the pomegranate to release the seeds. Season harissa and mix mint leaves with yoghurt and vinegar. 6. Remove tomatoes from the oven, squeeze out garlic, and mix. Shred lamb and serve everything for each person to make their own flatbread.

Similar Recipes