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.
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.
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.
The slow roasted lamb shoulder turned out beautifully using Jamie Oliver’s recipe which was so easy.
The choice of fillings is of course up to you, but this combination was really good and tasty. Thumbs up from everyone!
- 2 kg roasting shoulder of lamb with bone
- 6 sprigs fresh rosemary
- 3 large or 6 small cloves garlic
- salt and pepper
- olive oil
- 3/4 cup Greek yoghurt
- 5g fresh mint, washed and chopped
- 1 spring onion, chopped finely
- 1/2 tablespoon lemon juice
- 1 tablespoon olive oil
- FLAT BREAD
- 2 cups plain flour (I used Spelt)
- 1/2 teaspoon salt
- 50g butter
- 3/4 cup milk
- 1 to 2 tbsp olive oil
- Optional - chopped parsley, chopped rosemary, dash dried garlic, dash turmeric
- Salad ingredients of your choice
- Pre-heat oven to highest temperature.
- Place 1/2 rosemary sprigs and garlic on base of baking dish.
- Place lamb shoulder on top of herbs.
- Slash fat on lamb shoulder and put olive oil, salt and pepper over meat.
- Cover with baking paper and then foil over tin and seal.
- Put lamb in oven and turn temperature down to 160 degrees C.
- Roast for 4 hours.
- When cooked remove from oven and cover foil with tea towel to rest.
- Mix all ingredients together.
- FLAT BREADS
- Put dry ingredients into a bowl.
- Melt butter with milk in pan.
- Add butter mix to dry ingredients and stir to combine.
- Divide mixture into 5.
- Roll out each piece thinly.
- Place a small amount of olive oil in pan and cook flat breads on one side until just brown
- Turn over and cook the other side.
- Place cooked flat breads on plate until all done.
- Prepare salad ingredients to your choice.
- Fill flat breads with slow roasted lamb and desired salad ingredients and sauce.