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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 flatbreads recipe was slightly time-consuming to make but trust us, its 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 out Mexican Tortilla Soup recipe would make a great starter. Some seriously epic eating!

Chef’s tip

Arrange the individual elements on a board and let guests serve themselves.

Prep time
30 mins
Cook time
3.5 hours
Total time
4 hours
Ideal for
Summer
Make it
Mexican
Serves
6

This recipe uses

Chipotle Paste

Ingredients

FOR THE LAMB

5 garlic cloves, 4 peeled and 1 unpeeled
1 tbsp. coriander seeds
2 tbsp. finely chopped rosemary
1 tsp chipotle chilli paste
2 tbsp. olive oil
2kg (4lb 8oz) lamb shoulder
2 onions, sliced
250ml (9fl oz) red wine vinegar
250ml (9fl oz.) lamb vegetable stock
salt and freshly ground black pepper

FOR THE CRÈME FRAÎCHE

300ml (10fl oz.) crème fraîche or sour cream
1 tsp chipotle chilli paste

FOR THE PESTO

a handful of mint leaves
a handful of coriander leaves
50g (2oz) pine nuts, lightly toasted in a dry pan
50g (2oz) cashew nuts, lightly toasted in a dry pan
25g (¾oz) Parmesan cheese, finely grated
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

How to make it

FOR THE LAMB

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

In a food processor, combine the mint, coriander, pine nuts, cashews, Parmesan and the soft flesh from the roasted garlic clove.
Blitz the ingredients and gradually add the oil until you are happy with the consistency (it should be loose but not too loose).
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 chilli 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 guests to help themselves. Enjoy this pulled lamb wrap recipe.
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