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In collaboration with:
Waitrose
@waitrose
Easter Lamb
Difficulty
A challenge
Total time
285 min
Price
$ $ $
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Description

If you fancy an Easter dish with a twist, this is perfect for you, and don't worry, you can still serve it with roast potatoes!

Ingredients

Serves 8

Method

Step 1
Crush the cumin, sumac and flaky salt with a pestle and mortar, then add in the thyme, smoked paprika and olive oil and grate in the garlic, then turn into a paste
Step 2
Spread the marinade onto the lamb and leave to marinate overnight
Step 3
Sear both sides of the lamb in a pan with 4tbsp olive oil. Add in the hot beef stock, cover with foil and place into an oven of 160ºC (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
Step 4
Mix the flour and 2tsp salt in a large bowl
Step 5
In a separate bowl, mix together 6tbsp yoghurt, yeast, 6tsp sugar, 4tbsp olive oil and 375ml warm water in a bowl. Cover & set aside for 10 minutes to bloom the yeast
Step 6
Add the wet ingredients to the dry ingredients and mix until combined, then knead until smooth. Cover and rest until doubled in size (1.5-2 hours)
Step 7
Finely slice the onions and place in a sterilised jar. Toast the peppercorns, mustard seeds, coriander seeds and cloves in a pan. In a separate pot, heat the vinegar, 2tsp sugar, 1 ½tsp salt and 750ml until the sugar dissolves, then add the toasted spices and boil for 5 minutes. Pour the liquid into the jar and leave for at least 1 hour
Step 8
Chop the mint and stir into the yoghurt along with lemon juice and salt
Step 9
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. Chop the parsley and add to the lamb, then stir well
Step 10
Knock the air out of the dough and split into 8 175g balls. Roll out on a floured surface, then cook in a dry pan for a couple of minutes on each side. Once cooked and whilst you are cooking the remaining flatbreads, place on a plate and cover with a slightly damp tea towel
Step 11
Serve the flatbreads topped with lamb, pickled onion, yoghurt, pomegranate seeds and parsley and enjoy!
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