Jamie Oliver

Spiced lamb flatbreads

With homemade cabbage pickle

Spiced lamb flatbreads

Serves 8
Cooks In7H 20M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    404
    20%
  • Fat
    27.3g
    39%
  • Saturates
    10g
    50%
  • Protein
    25.2g
    50%
  • Carbs
    28.2g
    11%
  • Sugars
    11.1g
    12%
  • Salt
    1g
    17%
  • Fibre
    6.9g
    -

Of an adult's reference intake

Jamie & Jimmy's Friday Night Feast
Recipe From

Jamie & Jimmy's Friday Night Feast

By Jamie Oliver
Tap For Method

Ingredients

  • 1 small shoulder of lamb , (1.5kg)
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 1 pinch of saffron
  • ½ a bunch of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 orange
  • 100 g unsalted butter , (at room temperature)
  • 1.5 kg large ripe tomatoes, on the vine
  • 1 bulb of garlic
  • olive oil
  • 200 g plain wholemeal flour , plus extra for dusting
  • 2 cos lettuce
  • 1 pomegranate
  • 2 tablespoons harissa
  • 1 teaspoon rose water
  • ½ a bunch of fresh mint
  • 150 ml Greek yoghurt
  • 1 tablespoon red wine vinegar
  • CABBAGE PICKLE
  • ½ a medium red cabbage
  • ½ a bunch of fresh flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 1 pinch of ground cloves
Tap For Method
Jamie & Jimmy's Friday Night Feast
Recipe From

Jamie & Jimmy's Friday Night Feast

By Jamie Oliver

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to full whack.
  2. Using a sharp knife, lightly score the lamb fat in a criss-cross fashion, making sure you don’t pierce the meat.
  3. Pound the cumin, coriander and fennel seeds, the saffron and 1 good pinch of sea salt and white pepper in a pestle and mortar. Pick in the rosemary leaves and 2 of the thyme sprigs, finely grate in the orange zest, then muddle in the softened butter until combined.
  4. Rub the spiced butter all over the lamb, then tightly wrap in a layer of damp greaseproof paper and tin foil. Place the lamb into a roasting tray and place on the top shelf of the hot oven.
  5. Immediately reduce the temperature to 130ºC/250ºF/gas ½, and cook for around 7 hours, or until falling off the bone.
  6. Halve and place the tomatoes in a large roasting tray with the whole bulb of garlic. Pick in the remaining thyme leaves, drizzle with oil and season with salt and black pepper.
  7. After 3 hours, place the tray of tomatoes in the hot oven, underneath the lamb, and cook for the remaining 4 hours, or until the tomatoes are super-soft and caramelised.
  8. To make the pickle, finely slice the cabbage, then pick and roughly chop the parsley. Place into a large bowl with the vinegar and cloves. Mix well.
  9. To make the flatbreads, combine the flour, 1 good pinch of salt and 120ml of cold water until it forms a dough.
  10. Knead for a couple of minutes on a flour-dusted surface, then divide into 8 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed.
  11. In batches, place the flatbreads into a large non-stick frying pan for 2 minutes, or until cooked but not coloured, turning halfway. Keep warm in foil as you go.
  12. Shred the lettuce, then halve the pomegranate and bash with a wooden spoon until the seeds come tumbling out.
  13. Mix the harissa and rose water in a small bowl, then season to taste.
  14. Pick and bash the mint leaves in a pestle and mortar, place in a serving bowl with the yoghurt and vinegar, then mix to combine.
  15. Once ready, remove the tomatoes from the oven and squeeze the garlic flesh out of their skins. Using 2 forks, shred the lamb, removing and discarding the bones and any wobbly bits.
  16. Wrap the warm flatbreads into a rough cone shape (if they’ve cooled, reheat in a hot pan), then stuff in the shredded lettuce and lamb, spoon in the tomato and garlic mixture and scatter with the pomegranate seeds. Add a dollop of minty yoghurt and a drizzle of rose-spiked harissa, then get stuck in.

Tip

View Comments
Nutrition per serving
  • Calories
    404
    20%
  • Fat
    27.3g
    39%
  • Saturates
    10g
    50%
  • Protein
    25.2g
    50%
  • Carbs
    28.2g
    11%
  • Sugars
    11.1g
    12%
  • Salt
    1g
    17%
  • Fibre
    6.9g
    -

Of an adult's reference intake