Recipe: Slow-Cooked Lamb Shoulder Wraps

SLOW-COOKED LAMB SHOULDER WRAPS

Slow-cooked lamb in kebabs just can't be beaten. If you have the time to spare then take it easy and have melt-in-the-mouth lamb along with homemade chilli sauce and fresh salad for a sensational meal.

Ingredients

For The Lamb

  • 2 cloves garlic
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tbsp cinnamon powder
  • 2 tbsp pomegranate molasses
  • 1 lemon
  • 2 tbsp vegetable oil
  • 1.5 kg lamb shoulder, bone in
  • 100 g plain flour
  • 2 tbsp unsalted butter
  • 1 brown onion
  • 250 ml chicken stock

For The Salad

  • 2 plum tomatoes
  • 1/2 iceberg lettuce
  • 4 gherkins

For The Chilli Sauce

  • 1 clove garlic
  • 1 small red onion
  • 100 g cherry tomatoes
  • 1 red chilli
  • 1 tsp chilli flakes
  • 1 tsp sumac
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pomegranate molasses

To Construct

  • 100 g pickled chillies
  • 8 large flatbreads
  • 8 sprigs mint
  • 1/2 bunch parsley
  • 150 g natural yoghurt
  • 1 lemon

Step 1

Make The Spice Paste

Peel the garlic and throw it into the spice grinder of a Compact Food Processor with the spices, pomegranate molasses and the zest from the lemon. Season well with salt and pepper and stir in enough oil to blitz it to a paste. Rub the lamb in the spice paste then scatter over the flour and season with salt and pepper. Heat the butter into a large saucepan over a medium high heat and wait for it to foam. Add the lamb, brown well on all sides then transfer to a plate.

Step 2

Cook The Lamb And Onions

Peel and slice the onion using the thin slicing disc of the Compact Food Processor. Add it to the pan that the lamb was cooked in and fry over a medium heat for a few minutes. Preheat the oven to 160ºC. Pour the stock in and around the softened onions and return the lamb to the pan. Add a lid and put the pan in the oven. Cook for 2½ hours. Remove the lamb from the pan, allow to cool slightly, then cut it into chunks (It should still have some structure to it).

Step 3

Prepare The Salad

De-seed and dice the plum tomatoes and put to one side. Shred the lettuce using the thin slicing disc on a Compact Food Processor and put to one side. Dice the gherkins.

Step 4

Make The Sauce

For the sauce, peel the garlic and red onion. Roughly chop and put them into a Compact Food Processor with blade attachment along with the cherry tomatoes, chilli, the spices, olive oil and pomegranate molasses. Season with salt and pepper and blitz to a purée.

Step 5

Finish And Serve

Put a frying pan over a high heat and char the flatbreads for 30-60 seconds each. Pile plenty of meat onto each flatbread then top with the tomatoes, lettuce, gherkins and pickled chillies. Tear over the mint and parsley then drizzle over the chilli sauce and yoghurt. Squeeze over a little juice from the lemon and serve. Serves 8

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