top of page

Shredded Lamb with Yoghurt Flatbread


3 garlic cloves, crushed

1 tbs sea salt flakes

3 tsp ras el hanout

2 tsp cumin, ground

2 tsp coriander, ground

1 tbs olive oil

1 brown onion, quartered

1.5kg lamb shoulder (bone-in)

1 pomegranate, seeds removed and reserved

1/4 preserved lemon rind, finely diced (optional, but amazing - you can find this at any good butcher or market)

1/2 cup goats cheese

1 handful parsley

300g rocket

1 tbs extra virgin olive oil


300g self raising flour

300g greek yoghurt

1 tsp sea salt flakes


100g greek yoghurt

1 tbs smoked paprika, ground

1 tsp sea salt flakes


  1. In a small bowl, mix together garlic, salt, ras el hanout, cumin, coriander and olive oil. Rub over lamb, set aside in the refrigerator for 1 hour.

  2. Preheat the oven to 220°C.

  3. Place onion in tray and rest lamb on top, pour in 150ml boiling water, cover with foil. Turn oven down to 200°C and place in the oven for 3 hours or until meat falls apart.

  4. Remove from oven and rest for 15 minutes.

  5. Shred lamb with two forks. set aside in a large bowl, season with more sea salt flakes and any juices as necessary.

  6. Meanwhile, to make the flatbread, mix yoghurt, flour and salt in a bowl until it all comes together, knead on a floured surface until soft. Cut dough into four. Roll each piece of dough in between two pieces of baking paper until 5mm thick.

  7. Heat 1 tbs olive oil in a grill pan (or frying pan) over medium-high heat. When hot, place the first flatbread in, turning when golden on one side, do the same for the remaining three. Salt and cut into quarters.

  8. Toss rocket and extra virgin olive oil in a bowl, top with goats cheese.

  9. Mix pomegranate and preserved lemon (if using) through lamb.

  10. Mix all smoked paprika yoghurt ingredients in a bowl.

  11. Place all platters in the middle of the table and help yourselves!

bottom of page