Slow cooked harissa lamb flatbreads

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Blogger duo Gastro Gays have taken some inspiration from their travels to create this tasty and easy dish that proves lamb isn't just for Sunday lunch! View the full recipe post on their website here

Preparation: 20 mins

Cooking: 360 mins

Ingredients

For the Harissa spice mix

1 tbsp Coriander seeds
1 tbsp Cumin seeds
1/2 tsp Fennel Seeds
1/2 tsp Caraway Seeds
2 tbsp Smoked hot paprika
1 tbsp Cayenne Pepper
1 tsp Flaked sea salt
1 tsp garlic powder
1/2 tsp cracked black pepper

For the lamb

1.2kg-1.5kg lamb shoulder, bone in
3 large onions, cut into rounds
2 tbsp Tomato Puree
100g natural yoghurt
4-6 large flatbreads or wraps
1 tub hummus
Pickled Gherkins
Pickled Onions (recipe here)
Lamb’s lettuce, spinach, rocket or similar salad greens
Toasted Sesame Seeds, black onion seeds, Za’tar (for garnish, all optional)
Rapeseed Oil

Method

Remove the lamb from the fridge and packaging to bring to room temperature. Pre-heat the oven to 130ºC.
First, make the harissa blend. Toast the whole seeds (cumin, coriander, fennel, caraway) in a dry pan until fragrant, then crush in a pestle and mortar with the rest of the spices. Leave about 1/3 of the mixture to one side. With the other 2/3, mix with the tomato purée and a little oil or water to bring it together into a thick paste, then rub all over the lamb.
Take a deep roasting tin, and line the base with the slices of onion then sit the lamb shoulder on top. Add 2 cups water or stock. Cover with foil and simply leave to slow cook in the oven for 6 hours. You can make this in the slow cooker too, simply prepare the lamb the night before, place everything in the pot, turn it on when you’re leaving for work and when you return from work you’ll be welcomed with the gorgeous scent of spiced, slow-roasted lamb.
With the oven method, every hour or two (if you can remember) baste the lamb in the collected juices to keep it extra moist. After 4-6 hours, the lamb will be falling off the bone and easily pulled apart with two forks. Leave to rest in its juices for about 10 minutes while you get the other elements prepared. You can use or discard the onions underneath.
In a small bowl, add about a tablespoon of olive oil to the remaining spice mix to make a drizzle.
Warm the flatbreads up, as per packet instructions (usually in foil in the oven for a few minutes).
To begin assembling, spread two generous tablespoons of hummus on each flatbread. Then add the leaves, gherkins and pink pickled onions. Top with the lamb, then drizzle over some yoghurt, followed by the spiced oil then sprinkle the seeds over everything.
Eat, either wrapped up in tin foil or laid out flat on a plate. Make it your own!

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