Sophie's Mum's Slow Roast Lamb Flatbreads

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Step 1.

Heat the oven to 120°C fan/140°C/280°F.

Step 2.

Halve your shallots, leaving their skins on. Bash your unpeeled garlic cloves to crush them slightly.

Step 3.

Heat 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.

Step 4.

Tip 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.

Step 5.

Bring 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.

Step 6.

Now, make your flatbreads. Toast your coriander seeds in a dry frying pan, then crush them in a pestle and mortar.

Step 7.

Pop them in a bowl along with your flour, yeast, 2 tsp of salt, 40ml olive oil and 290ml of 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.

Step 8.

Pop 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.

Step 9.

Make your hummus. Drain your chickpeas, reserving the water from their can. Add them to a food processor along with 50ml of your chickpea water, the tahini, lemon juice, za’atar and a good pinch of salt. Blend until smooth.

Step 10.

Pour 60ml olive oil into the machine whilst it’s running until you have a smooth and emulsified hummus. Season to taste with salt.

Step 11.

Back 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.

Step 12.

Pop 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.

Step 13.

Remove 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

Step 14.

Roughly chop your mint.

Step 15.

Assembly time. Spread some hummus on your flatbread and top with lamb, mint, pomegranate and chillies. Serve and enjoy.

If you don't want to cook your lamb overnight, take the oven temperature up to 140°C (fan)/160°C and roast it for 6-7 hours instead.

For The Lamb
2kg Lamb Shoulder
4 Shallots
6 Cloves of Garlic
1 Cinnamon Stick
1 Tbsp Coriander Seeds
500ml Chicken Stock
For The Flatbreads:
2 Tsp Coriander Seeds
500g Strong White Bread Flour
2 Tsp Instant Dried Yeast
For The Hummus
400g Tinned Chickpeas
1 Clove of Garlic
2 Tbsp Tahini
1 Tsp Za’atar
1 Lemon
To Serve
Handful of Pickled Chillies
Handful of Mint
150g Pomegranate Seeds
Salt
Olive Oil