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Pulled Lamb Flatbreads

This recipe was inspired by the amazing Hannah, life long Luchito lover and owner of Nourish PR. Hannah set us the challenge to come up with a Gran Luchito recipe for the Easter weekend and these Pulled Lamb flatbreads were the result.

The beautifully tender pulled lamb is complemented perfectly with a zingy fresh mint & cashew pesto, smoked chilli crème fraîche, crunchy pea shoots and sweet bursting pomegranate seeds. All wrapped up in a tasty homemade flatbread. Some serious epic eating!

For this recipe we cooked the lamb shoulder in the oven, however, if you have one, you could always cook it in a slow cooker.

If lamb’s your thing you should check out our recipe for Mexican Shepherd’s Pie

  • Prep time

    30 mins

  • Cook time

    3.5 hours

  • Total time

    4 hours

  • Ideal for


  • Make it


  • Serves


How to make it

  1. The lamb will need to cook for at least 3 hours, so start with that. Pre-heat your oven to 170C.
  2. In a pestle & mortar or a food processor, combine 4 cloves of garlic, coriander seeds, rosemary, salt, pepper, Gran Luchito Chipotle Paste and olive oil into a paste (don’t worry if it’s not completely smooth).
  3. Rub the paste all over the lamb, making sure you get it in all of the nooks and crannies.
  4. In a large roasting tin, lay the sliced onion in the middle and place the lamb on top. Pour the stock and vinegar into the tin. Add the remaining garlic clove whole amongst the onions.
  5. It is really important to cover the lamb properly to prevent it from drying out. Use parchment and foil (you can buy foil with a parchment lining) and make sure there are no holes.
  6. Place the roasting tin into the oven and leave to cook for 3½ hours (check every 45mins and spoon over some of the liquid).
  7. If making flatbreads from scratch, this is when to start them. With the flour in a mixing bowl, add the yeast to one side, the salt to the other (salt will damage yeast if allowed to touch before mixing) then add the olive oil and 200ml of the water.
  8. Mix with your fingers until all the liquid is incorporated. Then you can gradually add the remaining water until you have a slightly sticky dough (you may not need all the water – if you add too much liquid, add a little flour).
  9. Transfer to a clean, lightly olive-oiled surface and knead for 10 minutes. By this point the dough will be less sticky and more elastic.
  10. Leave in a lightly oiled bowl somewhere relatively warm until it has doubled in size (about 1½ hours).
  11. Now you can get on with preparing the pesto. Simply add all of the ingredients (apart from the oil) to a food processor. You can take the garlic from the roasting lamb which should be slightly softened and mellowed in flavour by now.
  12. Blitz the ingredients and gradually add the oil. You don’t want to add too much as it won’t end up the right consistency. The key here is to keep tasting it until you are happy. Add seasoning and lime juice to taste. Once ready, cover and leave in a bowl in the fridge.
  13. Whisk together the crème fraîche and Gran Luchito Chipotle Paste in a mixing bowl (add more or less paste depending on how hot you like it!) Leave covered in the fridge.
  14. Once risen, remove the flatbread dough and knock the air out by kneading for a minute or so.
  15. Split the dough into balls slightly smaller than a tennis ball. Roll between your hands to make spherical, then roll each one into a flat disc approximately 15cm across.
  16. Heat a frying pan on a medium heat with a little olive oil. Once hot, cook the flatbreads one by one. Take care not to burn them, but make sure you leave them long enough to cook through. Once cooked on one side, flip and do the other.
  17. Once all flatbreads are cooked, wrap in foil and leave to one side (you’ll reheat them later).
  18. You’ll know when the lamb is ready when it falls away from the bone/shreds very easily when pulled with 2 forks (don’t be tempted to pull it until it’s ready as it won’t be as good).
  19. At this stage shred the meat. If you like, you can mix it in with the onions, or serve it on its own. Either way, leave it for about 15 mins to soak up the juices before serving.
  20. Lightly dress the pea shoots in a little olive oil and de-seed your pomegranate.
  21. Serve on a board and let the hungry masses assemble their flatbreads.


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