Mexican, Pulled Lamb Flatbreads Pulled Lamb Flatbreads

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 in all of Mexico, this pulled lamb flatbread recipe was slightly time-consuming to make but trust us, it's 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 pulled lamb recipe 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, our Mexican Chicken Soup recipe would make a great starter.  Some seriously epic eating! Chef’s tip Arrange the individual elements on a board and let everyone serve themselves.
Serves 6
Prep 30MINS
Cook 3HRS, 30MINS
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Ingredients

FOR THE LAMB

  • 5 garlic cloves (4 peeled and 1 unpeeled)
  • 1 tablespoon coriander seeds
  • 1 teaspoon Chipotle Paste
  • 2 tablespoons olive oil
  • 2kg / 4.4 lb leg of lamb
  • 2 onions, sliced
  • 250ml / 1 cup apple cider vinegar
  • 250ml / 1 cup vegetable stock
  • Salt and freshly ground black pepper
  • Handful of Rosemary

FOR THE CRÈME FRAÎCHE

  • 300ml / 10 fl. oz crème fraîche or sour cream
  • 1 teaspoon Chipotle Paste

FOR THE PESTO

  • 1 handful of mint leaves
  • 1 handful of coriander leaves
  • 50g / 2 oz pumpkin seeds, lightly toasted in a dry pan
  • 50g / 2 oz cashew nuts, lightly toasted in a dry pan
  • 25g / 1 oz Parmesan cheese, finely grated
  • Approx. ¾ cup of 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
KCAL: 191
FAT: 15g
Saturates: 4.9g
Carbs: 4.1g
Sugars: 0.9g
Fibre: 0.6g
Protein: 9.6g
Salt: 0.49g

Nutrition: PER SERVING

Method
  1. The lamb will need to cook for at least 4 hours, so start early. Preheat the oven to 170°C / 340°F / Gas 3½.
  2. In a pestle and mortar or a food processor, combine the 4 peeled garlic cloves, the coriander seeds, rosemary, Chipotle Paste and olive oil and season with salt and pepper. Blitz to a paste, but don’t worry if it’s not completely smooth.
  3. Rub the paste all over the lamb, making sure you get it in all the nooks and crannies.
  4. 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 to the onions.
  5. It’s really important to cover the lamb properly to prevent it from drying out. Use foil and make sure there are no holes.
  6. Cook in the oven for 3½ hours (this is a good time to get the other bits sorted).
  7. You’ll know when the lamb is ready when it falls apart from the bone and shreds easily when pulled with two forks (if it’s not ready, place it back in the oven for another 30 minutes).
  8. When ready, remove the unpeeled garlic clove and set 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

  1. In a food processor, combine the mint, coriander, pumpkin seeds, cashews, parmesan and the soft flesh from the roasted garlic clove.
  2. Blitz the ingredients and gradually add the oil until you are happy with the consistency (it should be loose but not too loose).
  3. 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 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 everyone to help themselves and enjoy this pulled lamb wrap recipe.

What you’ll need

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FAQ'S

What to serve with pulled lamb?
Serve pulled lamb with simple flatbreads or soft flour tortillas, chipotle crema, our green pesto recipe, some watercress and pomegranate seeds. Very simple, and utterly delicious!
What cut of lamb is best for shredding?
Lamb shoulder or leg is perfect to be cooked at a low temperature, over a long period. This will give you a tender roast with pull-apart lamb you can shred with two forks.
How many calories are in this pulled lamb flatbreads recipe?
There are 191 calories in each serving of pulled lamb flatbreads.