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 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, 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.

  • Prep time

    30 mins

  • Cook time

    3 hrs, 30 mins

  • Total time

    4 hours

  • Ideal for

    Summer

  • Make it

    Mexican

  • Serves

    6

How to make it

  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, Gran Luchito 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 amongst 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 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 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 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.

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Please let us know what you think of this recipe

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Ryan Ellory
Ryan Ellory
1 year ago
Rating :
     

Just excellent, I have been making use of Luchito products and recipes since I discovered them about a year ago. This recipe has got to be one of my favourites. It all comes together so well, tender lamb, wonderful flavours and delightful flat breads. What more do you need?

Celia - Chica Chismosa - Gran Luchito
Admin
1 year ago
Reply to  Ryan Ellory

Not much Ryan! They are truly delightful indeed. Thanks for your feedback. Which products of ours do you like to cook with?

Ryan Ellory
Ryan Ellory
1 year ago

I grew up eating a lot of spicy food, and when I turned eighteen I moved to work in Ireland for a few years and they don’t really do spicy food over there. My Dad discovered the Luchito Chipotle Mayonnaise and I put it on absolutely everything, he’d send me jars every month. So that’ll always have a place in my heart. Otherwise, you’ll always find Luchito Chipotle Salsa and paste in my fridge, and if I haven’t used them all already, any of the Luchito cooking sauces I can find.

Celia - Chica Chismosa - Gran Luchito
Admin
1 year ago
Reply to  Ryan Ellory

Excellent! And so glad you are also enjoying our recipes. Here is a link to all recipes that use our:
Chipotle Paste – https://gran.luchito.com/recipes/?_sfm_recipe_related=292
Chipotle Salsa – https://gran.luchito.com/recipes/?_sfm_recipe_related=324
Chipotle Mayo – https://gran.luchito.com/recipes/?_sfm_recipe_related=348
Please do keep us posted on any other recipes you end up trying. We love to hear!

Kathy
Kathy
1 year ago
Rating :
     

Is the temperature for a conventianal oven or fan assisted?

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