Spiced lamb flatbreads

Spiced lamb flatbreads

If you want to try the super-tender lamb shoulder, shredded up into homemade flatbreads with sweet tomatoes, cabbage pickle and lots of lovely fresh flavours, then, try this recipe.


1 small shoulder of lamb (1.5 kg)

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1 teaspoon fennel seeds

1 pinch of saffron

½ a bunch of fresh thyme

1 sprig of fresh rosemary

1 orange

100 g unsalted butter

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 harissa

1 teaspoon rose water

½ a bunch of fresh mint

150 ml Greek yoghurt

1 tablespoon red wine vinegar

Cabbage pickle

½ a medium red cabbage

½ a bunch of fresh flat-leaf parsley

2 tablespoons red wine vinegar

1 pinch of ground cloves

Cooking method

Preheat the oven to full whack.

Using a sharp knife, lightly score the lamb fat in a criss-cross fashion, making sure you don’t pierce the meat.

Pound the cumin, coriander and fennel seeds, the saffron and 1 good pinch of sea salt and white pepper in a pestle and mortar. Pick in the leaves from the rosemary and 2 of the thyme sprigs, finely grate in the orange zest, then muddle in the softened butter until combined.

Rub the spiced butter all over the lamb, then tightly wrap in a layer of damp greaseproof paper and tin foil. Place the lamb into a roasting tray and place on the top shelf of the hot oven. Immediately reduce the temperature to 130ºC/250ºF/gas ½, and cook for around 7 hours, or until falling off the bone.

Halve and place the tomatoes in a large roasting tray with the whole bulb of garlic. Pick in the remaining thyme leaves, drizzle with oil and season with salt and black pepper.

After 3 hours, place the tray of tomatoes in the hot oven, underneath the lamb, and cook for the remaining 4 hours, or until the tomatoes are super-soft and caramelised.

To make the pickle, finely slice the cabbage, then pick and roughly chop the parsley. Place into a large bowl with the vinegar and cloves. Mix well.

To make the flatbreads, combine the flour, 1 good pinch of salt and 120ml of cold water until it forms a dough. Knead for a couple of minutes on a flour-dusted surface, then divide into 8 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed.

In batches, place the flatbreads into a large non-stick frying pan for 2 minutes, or until cooked but not coloured, turning halfway. Keep warm in foil as you go.

Shred the lettuce, then halve the pomegranate and bash with a wooden spoon until the seeds come tumbling out.

Mix the harissa and rose water in a small bowl, then season to taste.

Pick and bash the mint leaves in a pestle and mortar, place in a serving bowl with the yoghurt and vinegar, then mix to combine.

Once ready, remove the tomatoes from the oven and squeeze the garlic flesh out of their skins. Using 2 forks, shred the lamb, removing and discarding the bones and any wobbly bits.

Wrap the warm flatbreads into a rough cone shape (if they’ve cooled, reheat in a hot pan), then stuff in the shredded lettuce and lamb, spoon in the tomato and garlic mixture and scatter with the pomegranate seeds. Add a dollop of minty yoghurt and a drizzle of rose-spiked harissa, then get stuck in.
Recipe source: Jamie Oliver


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