Slow Roasted Lamb Shoulder In Flat Bread

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Souvlaki Ready To Go

When I cleaned out my freezer I came across a shoulder of lamb and decided I had better try to use it. It is not one of my husbands favourite cuts of meat and I thought I had better find something different to serve it with. I decided a type of souvlaki would be a nice way to eat the lamb after slow roasting.

Flat Bread Rolled          Cooked Flat Bread

I did my research on line and found a very easy flat bread without yeast and decided to replace the flour with spelt and add a few optional extra ingredients.

Salad for Souvlaki          Yoghurt Sauce

I collected some salad ingredients from my fridge and lettuce from my garden. I found a recipe for the yoghurt sauce which included mint and spring onions.

Slow Roasted Lamb

The slow roasted lamb shoulder turned out beautifully using Jamie Oliver’s recipe which was so easy.

Ready To Roll

The choice of fillings is of course up to you, but this combination was really good and tasty. Thumbs up from everyone!

Slow Roasted Lamb Shoulder Souvlaki
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Ingredients
  1. LAMB
  2. 2 kg roasting shoulder of lamb with bone
  3. 6 sprigs fresh rosemary
  4. 3 large or 6 small cloves garlic
  5. salt and pepper
  6. olive oil
  7. SAUCE
  8. 3/4 cup Greek yoghurt
  9. 5g fresh mint, washed and chopped
  10. 1 spring onion, chopped finely
  11. 1/2 tablespoon lemon juice
  12. 1 tablespoon olive oil
  13. FLAT BREAD
  14. 2 cups plain flour (I used Spelt)
  15. 1/2 teaspoon salt
  16. 50g butter
  17. 3/4 cup milk
  18. 1 to 2 tbsp olive oil
  19. Optional - chopped parsley, chopped rosemary, dash dried garlic, dash turmeric
  20. FILLING
  21. Salad ingredients of your choice
Instructions
  1. Pre-heat oven to highest temperature.
  2. Place 1/2 rosemary sprigs and garlic on base of baking dish.
  3. Place lamb shoulder on top of herbs.
  4. Slash fat on lamb shoulder and put olive oil, salt and pepper over meat.
  5. Cover with baking paper and then foil over tin and seal.
  6. Put lamb in oven and turn temperature down to 160 degrees C.
  7. Roast for 4 hours.
  8. When cooked remove from oven and cover foil with tea towel to rest.
  9. SAUCE
  10. Mix all ingredients together.
  11. FLAT BREADS
  12. Put dry ingredients into a bowl.
  13. Melt butter with milk in pan.
  14. Add butter mix to dry ingredients and stir to combine.
  15. Divide mixture into 5.
  16. Roll out each piece thinly.
  17. Place a small amount of olive oil in pan and cook flat breads on one side until just brown
  18. Turn over and cook the other side.
  19. Place cooked flat breads on plate until all done.
  20. FILLING
  21. Prepare salad ingredients to your choice.
  22. Fill flat breads with slow roasted lamb and desired salad ingredients and sauce.
  23. Enjoy!
Sweet Saffron Spice http://www.sweetsaffronspice.com/
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