Slow Roast Lamb Flatbreads

This is based on a dish Sophie Wyburd's mum always makes for parties with a load of salads. I'm doing mine with fresh flatbreads and hummus. Such a crowd-pleaser.

📝 Ingredients

• 2000 g Lamb Shoulder
• 4 Shallot
• 6 Clove Garlic
• 1 Cinnamon Stick
• 1 tbsp Coriander Seed
• 500 ml Chicken Stock
• 2 tsp Coriander Seed
• 500 g Strong White Bread Flour
• 2 tsp Dried Instant Yeast
• 240 g Drained Cooked Chickpeas
• 1 Clove Garlic
• 2 tbsp Tahini
• 1 tsp Za’atar
• 1 Lemon
• 30 g Pickled Chilli
• 15 g Mint
• 150 g Pomegranate Seeds
• Salt
• 100 ml Olive Oil
• 290 ml Water (to serve)
• 50 ml Chickpea Water

👨‍🍳 Instructions

1. 1Heat the oven to 120°C fan/140°C/280°F.
2. 2Halve your shallots, leaving their skins on. Bash your unpeeled garlic cloves to crush them slightly.
3. 3Heat a large roasting tin on the hob over a high heat and add your lamb shoulder fat side down, then salt generously. Brown for a couple of minutes until the fat has rendered a bit, then remove from the pan.
4. 4Tip your shallots, garlic cloves, cinnamon stick and coriander seeds into the same pan along with a generous pinch of salt and fry for 5 minutes in the lamb fat. Pop the lamb shoulder back into the pan fat side up and pour in your chicken stock.
5. 5Bring the stock to a simmer, then secure foil tightly around the edge of the tin. Pop your lamb in the oven. Cook for about 14 hours – I tend to do this overnight.
6. 6Now, make your flatbreads. Toast your coriander seeds in a dry frying pan, then crush them in a pestle and mortar.
7. 7Pop them in a bowl along with your flour, yeast, 2 tsp of salt, 2/3 of the olive oil and warm water. Give it a good mix until you have a rough dough, then turn it out onto your work surface and knead for 5 mins.
8. 8Pop your dough in a lightly oiled bowl covered in a tea towel and leave to rise until doubled in size – this will take about an hour.
9. 9Make your hummus. Drain your chickpeas, reserving the water from their can. Add them to a food processor along with the chickpea water, the tahini, lemon juice, za’atar and a good pinch of salt. Blend until smooth.
10. 10Pour the rest of the olive oil into the machine whilst it’s running until you have a smooth and emulsified hummus. Season to taste with salt.
11. 11Back to your flatbreads. Heat a cast-iron pan on a very high heat. Turn your dough out of the bowl and divide it into 8 equal-sized pieces. Roll each into a 2mm thick circle.
12. 12Pop one at a time into your hot, dry pan and cook for a minute on each side. They should bubble and get a slight char on them.
13. 13Remove your lamb from the oven and start to pull it with a pair of forks – this should be very easy to do as the lamb will be practically falling apart.
14. 14Roughly chop your mint.
15. 15Assembly time. Spread some hummus on your flatbread and top with lamb, mint, pomegranate and chillies. Serve and enjoy.