3 Hour Slow Cooked Lamb & Flat Breads
Serves 6
Ingredients
Lamb:
Small Leg or shoulder of lamb (1.2kg ish)
1 bottle red wine
2 onions
8 garlic cloves
Flat breads:
300g self rising flour
300g Greek yoghurt
Extra flour for rolling
Olive oil for drying
Tahini sauce:
5 tbsp Greek yoghurt
5 tbsp tahini
Optional extras:
Green chillis
Gherkins
Pickled onions
Coriander
Method
Pre heat oven to 140 degrees C. Sear lamb either side in a fry pan with a drizzle of olive oil. Seat for a few minutes on each wide then place in an oven safe, large pot. Chop onions into quarters then add to the pot, crush garlic by pushing down on a knife with the garlic underneath, remove skins and place into the pot. Finally pour the whole bottle of wine, place lid on top, and put in the oven for 3 hours. When the lamb is nearly cooked, pour flour and yoghurt into a bowl and mix with a spoon then once it’s started to come together, use your hands to turn it into dough. Sprinkle some extra flour onto the bench and pull bits off the dough and roll out, place on a plate. Repeat until you’re out of dough. Drizzle some oil into the pan then place first flat bread in, leave until it starts to brown or gets air bubbles, then flip. Place on another plate and into the oven to keep warm. Repeat until all flat breads are cooked. For the sauce, mix yoghurt and tahini together. Prepare all other ingredients and lay out on the table. Remove lamb from the oven and pull off the bone using a fork into the liquid in the pot. Place lamb in the pot and flat breads on the table then allow everyone to build their own.