Lamb Flatbread Feast
A Middle Eastern style feasting platter can be something truly epic, here a slow cooked shoulder of lamb, dusted with ras el hanout, a fragrant rub, and then cooked on the BBQ until the meat is falling apart tender and well flavoured, a tiny bit of cherry or silver birch smoke will be ok, but don't overdo it, lamb doesn't like too much smoke, but it likes being crisped up with a lick of direct heat and flame..
Set up your BBQ for medium direct heat at around 140 to 150c, the shoulder of lamb should cook for around 4 or 5 hours, until it hits 93c at which point it will be very tender and fall apart so it can be pulled.
I found some wonderful Turkish flatbreads in my local Turkish supermarket, these were epic a good few foot long, and really made me want to pile them up with wonderfully tasty ingredients.
I toasted the flatbread on the BBQ to warm it up slightly, and then placed it on a long serving board.
I loaded up the flatbread with the pulled lamb, slices of pickled red onion (lightly pickled in a teaspoon of salt, the same of sugar and few tbsp of white wine vinegar).
I grilled up a long romero pepper until charred, and added slices of this to the top, along with crumbled feta, pomegranate, lashings of sour cream, tahini and coriander.
Slice into large wedges and get stuck in. I served mine with some charred veg couscous.
This was a super tasty feast and looked and tasted spectacular.
Feeds 4 or 5.
By Marcus Bawdon
By Marcus Bawdon
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