Slow Roast Lamb Shoulder with Moroccan Flat Bread

Slow Roast Lamb Shoulder with Moroccan Flat Bread

All your Friday night kebab dreams come true.

Super succulent slow roast lamb shoulder with Moroccan flat bread served with tzatziki, red onion, red cabbage and some chilli sauce. While I’ve associated this with Friday nights, it’s an amazing meal that I would be happy to serve to any of my friends. 

Lamb shoulder has amazing flavour which I enhance here with a wet rub of garlic, rosemary, Maldon salt, black pepper, capers and anchovies. I know a lot of people will turn up their nose at the anchovies but trust me, you have to try them as they add so much to this dish without it tasting of anchovies at the end.

I use a technique here with the red onions I learned from Martin Morales at a cooking class he gave to 10 of us at the Rick Stein Seafood School in Padstow. Martin opened a restaurant in Soho called Ceviche and was offering a master class on the preparation of his signature dish ‘Don Ceviche‘, a sea bass dish where the fish is cooked in ‘Tiger’s Milk’ a lime based chilli marinade. Anyway the technique with the onions is to slice them finely and then drop them into iced water to take off the worst of the bite, it really works.

The flat breads are care of Jamie Oliver and the recipe is super easy.

Method

For the lamb marinade (24 hours in advance of cooking)

1. Mix together all the ingredients except the lamb in a mortar and pestle. You’re aiming to make a coarse paste.
2. Smear the paste all over the lamb and put into the fridge overnight to let the marinade do its work.

To cook the lamb

1. Fire up your Big Green Egg and set it up to cook indirectly with the ConvEGGtor feet up and the stainless grid on top. You’re aiming for a temperature of 110°C.
2. Put your lamb into the Egg in a drip pan.
3. Cook the lamb until the internal temperature reaches at least 90°C. This is going to take 8-10 hours. Don’t worry if the temperature seems to be rising quickly at the start of the cook, it will plateau at about 65-70°C for a while before starting to rise again.
4. Once the lamb is cooked it should feel soft and pull apart easily.
5. Take the lamb out of its tray, now containing juices, and wrap in several layers of foil. Rest it for at least 30 minutes. I rest my meat in a cool box.
6. Once the juices have separated, skim off the oil.
7. Add 1 cup of water to the remaining juices.
8. Once rested put the lamb in to the juices and pull it. This is much easier with a pair of meat claws. Mix together with all the juices and keep warm for serving.

For the flat bread

1. Put all of the ingredients into a mixer and mix until a dough is formed. You do not have to knead this mixture.
2. Separate the mixture into 2″ diameter balls.
3. On a floured surface roll out each ball to about 3mm thick.
4. Heat your Big Green Egg up to 300°C with the baking stone on top of the ConvEGGtor (feet down).
5. Cook your flat breads for about 2 minutes each side (or until they get golden brown spots).
6. Set aside for serving.

Jamie’s original flat bread recipe.

For the Tzatziki

1. Chop the cucumber in half length ways.
2. Use a teaspoon to scrape out the majority of the seeds.
3. Dice the cucumber into 5mm cubes.
4. Add the crushed garlic, lemon juice, salt and greek yogurt.
5. Mix together.
6. Season further to taste.

To serve

1. Place your flat bread on a plate.
2. Add a couple of dollops of the tzatziki and spread over the bread.
3. Place the sliced onions and cabbage on top.
4. Add a good portion of lamb.
5. Top with a bit more tzatziki.
6. Add a handful of pomegranate seeds and a dash of Sriracha chilli sauce to taste.