Middle Eastern Lamb Flatbreads Recipe by Rob & Julie
Cooking Instructions 1h 15m 1 Season the lamb shanks generously with salt, pepper, olive oil, some of the chopped rosemary and thyme and the cumin and ras al hanout, massage into the skin and leave to marinate for up to 24 hours 2 Heat some oil in a pressure cooker on sear mode, when hot add the lamb and brown on all sides, remove and set aside 3 Add the chopped onion and garlic and cook until soft, then add the stock and loosen any fond, add the harissa paste and mix until combined 4 Add any other fresh herbs and return the lamb to the pan, setting it on high pressure for 45 minutes 5 While it cooks, make the tahini sauce by combining the yoghurt, tahini, a clove of raw chopped garlic, the juice of the pomegranate and the zest and juice of the lemon, season to taste with salt and pepper and add water if it needs loosening until you have a smooth, thick consistency 6 Once the lamb has cooked, allow the pressure to release slowly, then remove the lamb and set aside and shred. Remove the pan and strain the juices through a sieve into a jug then return to the pan. Set the cooker to sear mode and reduce it for 15-20 minutes, pouring in the resting juices from the lamb, until thickened to a gravy consistency, season and place in a jug 7 Warm the flatbreads, spoon a large dollop of tahini sauce in the centre and spread around to create a base 8 Add a few tablespoons of the reduced liquid to a bowl with the shredded lamb to coat, mixing well to get a moist texture, then spoon onto the flatbreads, top with the crushed pistachio and pomegranate and pour over the gravy and any remaining herbs to finish 1 Season the lamb shanks generously with salt, pepper, olive oil, some of the chopped rosemary and thyme and the cumin and ras al hanout, massage into the skin and leave to marinate for up to 24 hours 1 Season the lamb shanks generously with salt, pepper, olive oil, some of the chopped rosemary and thyme and the cumin and ras al hanout, massage into the skin and leave to marinate for up to 24 hours 2 Heat some oil in a pressure cooker on sear mode, when hot add the lamb and brown on all sides, remove and set aside 2 Heat some oil in a pressure cooker on sear mode, when hot add the lamb and brown on all sides, remove and set aside 3 Add the chopped onion and garlic and cook until soft, then add the stock and loosen any fond, add the harissa paste and mix until combined 3 Add the chopped onion and garlic and cook until soft, then add the stock and loosen any fond, add the harissa paste and mix until combined 4 Add any other fresh herbs and return the lamb to the pan, setting it on high pressure for 45 minutes 4 Add any other fresh herbs and return the lamb to the pan, setting it on high pressure for 45 minutes 5 While it cooks, make the tahini sauce by combining the yoghurt, tahini, a clove of raw chopped garlic, the juice of the pomegranate and the zest and juice of the lemon, season to taste with salt and pepper and add water if it needs loosening until you have a smooth, thick consistency 5 While it cooks, make the tahini sauce by combining the yoghurt, tahini, a clove of raw chopped garlic, the juice of the pomegranate and the zest and juice of the lemon, season to taste with salt and pepper and add water if it needs loosening until you have a smooth, thick consistency 6 Once the lamb has cooked, allow the pressure to release slowly, then remove the lamb and set aside and shred. Remove the pan and strain the juices through a sieve into a jug then return to the pan. Set the cooker to sear mode and reduce it for 15-20 minutes, pouring in the resting juices from the lamb, until thickened to a gravy consistency, season and place in a jug 6 Once the lamb has cooked, allow the pressure to release slowly, then remove the lamb and set aside and shred. Remove the pan and strain the juices through a sieve into a jug then return to the pan. Set the cooker to sear mode and reduce it for 15-20 minutes, pouring in the resting juices from the lamb, until thickened to a gravy consistency, season and place in a jug 7 Warm the flatbreads, spoon a large dollop of tahini sauce in the centre and spread around to create a base 7 Warm the flatbreads, spoon a large dollop of tahini sauce in the centre and spread around to create a base 8 Add a few tablespoons of the reduced liquid to a bowl with the shredded lamb to coat, mixing well to get a moist texture, then spoon onto the flatbreads, top with the crushed pistachio and pomegranate and pour over the gravy and any remaining herbs to finish 8 Add a few tablespoons of the reduced liquid to a bowl with the shredded lamb to coat, mixing well to get a moist texture, then spoon onto the flatbreads, top with the crushed pistachio and pomegranate and pour over the gravy and any remaining herbs to finish More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vegan Butter “Chicken” Mac & Cheese Chili Cheeseburger 🍔 Wraps Easy Butterscotch Pound Cake Peach pie of Champions Vegan Butter “Chicken” Mac & Cheese Chili Cheeseburger 🍔 Wraps Easy Butterscotch Pound Cake Peach pie of Champions Banarsi Paan Mocktail Watermelon Detox Drink Cheesy Cauliflower Rice Beetroot Ila Ada Boiled Sweet Potato Idiyappam Chili Cheeseburger 🍔 Wraps Easy Butterscotch Pound Cake Vegan Butter “Chicken” Mac & Cheese Crispy Fluffy Pancakes Banarsi Paan Mocktail Watermelon Detox Drink Cheesy Cauliflower Rice Beetroot Ila Ada Boiled Sweet Potato Idiyappam Chili Cheeseburger 🍔 Wraps Easy Butterscotch Pound Cake Vegan Butter “Chicken” Mac & Cheese Crispy Fluffy Pancakes