Скачать или смотреть Slow-cooked Lamb Flatbreads | SAMSEATS

Slow-cooked lamb flatbreads - a foolproof way to make lamb taste AMAZING. This is the ideal dish for Easter this year and is perfect for sharing with lots of people 🔥 Enjoy!

Lamb:
Serves 6-8
1 x 1.8kg lamb shoulder
8 tsp cumin
2 tsp sumac
3 tsp smoked paprika
3 large pinches of flaky salt
4 garlic cloves
Bunch of thyme
4 tbsp olive oil
15 cracks of black pepper
1 litre beef stock
Bunch of parsley (chopped)

1. Crush the whole spices with a pestle and mortar, then add in the rest of the marinade ingredients and turn into a paste.
2. Spread the marinade onto the lamb and leave to marinate overnight.
3. Sear both sides of the lamb in a pan with some olive oil. Add in the hot beef stock, cover with foil and place into an oven of 160 C (fan) for 4 hours until the meat is tender and falls off the bone. After 2 hours, remove from the oven and baste with the juices.
4. Once cooked, pull apart the tender lamb. Strain the leftover braising liquid and reduce into a thick strong sauce. Tip some over your shredded lamb, alongside a bunch of chopped parsley. The lamb is now ready to serve.

Flatbreads:
Makes 8 large
800g bread flour
2 tsp salt
6 tbsps yoghurt
4 tbsp olive oil
1.5 cups warm water
50g butter
2 tsp dried instant yeast
6 tsp caster sugar

1. Mix together yoghurt, yeast, sugar, oil and water in a bowl. Cover & set aside for 10 minutes to bloom the yeast.
2. In a new bowl add the flour, salt and bloomed yeast mixture, and mix.
3. Once combined, knead for a few minutes, then gradually start to incorporate the butter into the dough. Once incorporated, knead for 10 minutes until smooth.
4. Rest until doubled in size (roughly 1.5 - 2 hrs)
5. Once dough has risen, knock out the air and split into roughly 8 x 175g balls.
6. On floured surface, roll out each ball then cook in a dry pan for a couple of minutes on each side.
7. Once cooked, and whilst cooking the rest of the flatbreads, place on a plate, covered in a slightly damp towel.

Mint Yoghurt:
4 tbsp yoghurt
Juice of half a lemon
Big bunch of mint (finely chopped)
Pinch of salt (to taste)

1. Mix all ingredients together in a bowl.

Pickled Red Onions:
Video here:    • Pickled Red Onions #shorts  
Makes a jars worth
3 red onions
1/2 tbsp peppercorns
1 tbsp mustard seeds
2 tbsp coriander seeds
3 cloves
3 cups water
2 cups apple cider vinegar
1.5 tsp salt
2 tsp sugar ⠀⠀⠀⠀
31 oz. sterilised container

1. Finely slice the red onions
2. Toast the spices in a pan for 5 minutes, until fragrant.
3. In a new pan, add vinegar, water salt and sugar. Let it dissolve. Add the spices and boil for 5 minutes.
4. Place onions into container and pour over pickling liquid. Store in the refrigerator. Leave for at least an hour before using.

Other Toppings:
Pomegranate seeds
Chopped parsley

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