Pulled Lamb Flatbreads
When Luchito-lover Hannah (lifelong Luchito lover and owner of Nourish PR) asked us for a special Easter idea, this is what we came up with. Inspired by the amazing barbacoa lamb found all Mexico, these pulled lamb flatbreads are slightly time-consuming to make but trust us, its worth it!
Beautifully tender pulled lamb flatbread perfectly complemented with fresh mint and cashew pesto, chipotle chilli crème fraîche, crunchy pea shoots and sweet bursting pomegranate seeds. All wrapped up in a tasty flatbread.
This is pretty much a complete meal so we have no recommendations for a side dish. However, if you reckon your guest might be extra hungry out Mexican Tortilla Soup recipe would make a great starter. Some seriously epic eating!
Chef’s tip
Arrange the individual elements on a board and let guests serve themselves.
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Prep time
30 mins
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Cook time
3.5 hours
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Total time
4 hours
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Ideal for
Summer -
Make it
Mexican -
Serves
6
Find us in the
Mexican Section
Ingredients
FOR THE LAMB
- 5 garlic cloves, 4 peeled and 1 unpeeled
- 1 tbsp. coriander seeds
- 2 tbsp. finely chopped rosemary
- 1 tsp chipotle chilli paste
- 2 tbsp. olive oil
- 2kg (4lb 8oz) lamb shoulder
- 2 onions, sliced
- 250ml (9fl oz) red wine vinegar
- 250ml (9fl oz.) lamb vegetable stock
- salt and freshly ground black pepper
FOR THE CRÈME FRAÎCHE
- 300ml (10fl oz.) crème fraîche or sour cream
- 1 tsp chipotle chilli paste
FOR THE PESTO
- a handful of mint leaves
- a handful of coriander leaves
- 50g (2oz) pine nuts, lightly toasted in a dry pan
- 50g (2oz) cashew nuts, lightly toasted in a dry pan
- 25g (¾oz) Parmesan cheese, finely grated
- extra virgin olive oil
- salt and freshly ground black pepper
- juice of ½ lime
TO SERVE
- Simple Flatbreads
- 1 packet of pea shoots and watercress, lightly dressed in olive oil
- seeds of 1 pomegranate
How to make it
FOR THE LAMB
- The lamb will need to cook for at least 4 hours, so start with that. Preheat the oven to 170°C (340°F, Gas 3½).
- In a pestle and mortar or a food processor, combine the 4 peeled garlic cloves, the coriander seeds, rosemary, chipotle chilli paste and olive oil and season with salt and pepper. Blitz to a paste, but don’t worry if it’s not completely smooth.
- Rub the paste all over the lamb, making sure you get it in all the nooks and crannies.
- In a large roasting pan, lay the onions in the middle and place the lamb on top. Pour the stock and vinegar into the pan. Add the remaining unpeeled garlic clove amongst the onions.
- It’s really important to cover the lamb properly to prevent it from drying out. Use foil and make sure there are no holes.
- Cook in the oven for 3½ hours (this is a good time to get the other bits sorted).
- You’ll know when the lamb is ready when it falls away from the bone and shreds very easily when pulled with two forks (if it’s not ready, place back in the oven for another 30 minutes).
- When ready, remove unpeeled garlic clove and leave aside. Shred the meat and mix it in with the onions. Leave it for about 15 minutes to soak up the juices before serving.
FOR THE PESTO
- In a food processor, combine the mint, coriander, pine nuts, cashews, Parmesan and the soft flesh from the roasted garlic clove.
- Blitz the ingredients and gradually add the oil until you are happy with the consistency (it should be loose but not too loose).
- Add seasoning and lime juice to taste. Once ready, cover and leave in a bowl in the fridge until ready to serve.
FOR THE CRÈME FRAÎCHE
Whisk together the crème fraîche and chipotle chilli paste in a mixing bowl (add more or less paste depending on how hot you like it!). Leave covered in the fridge until ready to serve.
TO SERVE
Put the meat on a serving plate with the remaining ingredients in bowls for guests to help themselves. Enjoy this pulled lamb wrap recipe.
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Please Let Us Know What You Think Of This Recipe.