Slow-roasted shoulder of lamb
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Lamb shoulder & smoky aubergine flatbread
- Preparation and cooking time
- Prep:
- Cook:
- plus rising
- More effort
- Serves 2
Skip to ingredients
For the flatbread
- 7g fast-action dried yeast
- 200g '00' flour
- 200g strong bread flour
- 1 tbsp olive oil
For the topping
- 1 aubergine
- ½ red onionfinely sliced
- 150g leftover lambshredded or chopped
- 2 tbsp finely chopped parsley
- 1 tomatofinely chopped
- 1 tbsp tomato purée
- 1 garlic clovecrushed
- pinch of ground cumin
- pinch of smoked paprika
- 1 tbsp pomegranate molasses(optional)
- 1 tbsp olive oil
- 1 tbsp pine nuts
For the tahini drizzle
- 1 tsp tahini
Nutrition: per serving
- kcal711
- fat28g
- saturates7g
- carbs72g
- sugars10g
- fibre13g
- protein36g
- salt2.1g
Method
step 1
To make the flatbread, put the yeast and 250ml warm water in a jug and mix well. Leave to sit for a few mins.
step 2
Sift the flours into a bowl with 2 tsp salt, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean surface. Knead for 5 mins until you have a smooth, springy dough. Return to the bowl, cover with cling film and leave for 30 mins to puff up
step 3
Char the aubergine over a gas flame or under a hot grill until smoky and collapsing – it should be soft enough to pull apart with a fork. Set aside to cool.
step 4
Tip the dough out and knead for a few mins more, then divide it into four and roll each piece into a smooth ball. Wrap three in cling film and freeze for later use.
step 5
Heat oven to 240C/220C fan/ gas 8. Flatten the ball of dough with the palm of your hand and roll out into a wide, flat base 25-30cm long. Place on an oiled baking sheet and leave to rise a little while you make the topping.
step 6
Scoop the soft smoky flesh from the charred aubergine into a bowl and combine with all the other topping ingredients apart from the pine nuts. Spread the topping over the flatbread, then scatter over the pine nuts. Bake for 10-12 mins until the bread is puffed and golden, and the topping is piping hot.
step 7
Mix the tahini with 1 tbsp water to form a smooth dressing. Drizzle over the flatbread, cut into pieces and share.
