Slow-roasted lamb shoulder wraps

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the lamb

  • ½ lamb shoulder
  • 2 tbsp olive oil, plus extra for drizzling
  • 2 onions, roughly chopped
  • 2 heads garlic, cut through
  • 2 tbsp dried oregano
  • 1 rosemary sprig, chopped
  • 300ml/10fl oz white wine
  • 1 lemon, cut into slices
  • 1–2 tbsp runny honey
  • 1 tbsp chopped fresh mint
  • salt and freshly ground black pepper

For the pickles

  • 500ml/18fl oz white wine vinegar or cider vinegar
  • 50g/1¾oz caster sugar
  • 1 star anise
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tsp allspice berries
  • 2 bay leaves
  • 1 fennel bulb, sliced
  • 3 red chillies, sliced

For the red pepper dressing

  • 6 tbsp olive oil, plus extra if needed
  • 1 red onion, diced
  • 3 garlic cloves, chopped
  • 1 tbsp smoked paprika
  • 200g/7oz roasted red peppers, chopped
  • pinch sugar
  • salt

For the feta cream

  • 100g/3½oz feta
  • 1 tbsp soured cream

For the dill yoghurt

  • 3 tbsp Greek-style yoghurt
  • 1 tbsp chopped fresh dill
  • 1 garlic clove, crushed
  • few tbsp extra virgin olive oil
  • ½ lemon, juice only

For the flatbreads

  • 300g/10½oz self-raising flour, plus extra for dusting
  • 1 tsp baking power
  • glug olive oil
  • 1 tsp salt
  • 300ml/10½fl oz Greek-style yoghurt

For the garnish

  • ¼ iceberg lettuce, shredded
  • 1 ripe beef tomato, cut into petals and seeds removed
  • 1 red onion, cut into rings and chargrilled

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