Slow-roasted lamb shoulder wraps
These wraps contain lots of interesting elements, from spicy shredded lamb to smooth feta cream and sour pickled fennel and chillies.
Ingredients
For the lamb
- ½ lamb shoulder
- 2 tbsp olive oil, plus extra for drizzling
- 2 onions, roughly chopped
- 2 heads garlic, cut through
- 2 tbsp dried oregano
- 1 rosemary sprig, chopped
- 300ml/10fl oz white wine
- 1 lemon, cut into slices
- 1–2 tbsp runny honey
- 1 tbsp chopped fresh mint
- salt and freshly ground black pepper
For the pickles
- 500ml/18fl oz white wine vinegar or cider vinegar
- 50²µ/1¾´Ç³ú caster sugar
- 1 star anise
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tsp allspice berries
- 2 bay leaves
- 1 fennel bulb, sliced
- 3 red chillies, sliced
For the red pepper dressing
- 6 tbsp olive oil, plus extra if needed
- 1 red onion, diced
- 3 garlic cloves, chopped
- 1 tbsp smoked paprika
- 200g/7oz roasted red peppers, chopped
- pinch sugar
- salt
For the feta cream
- 100²µ/3½´Ç³ú feta
- 1 tbsp soured cream
For the dill yoghurt
- 3 tbsp Greek-style yoghurt
- 1 tbsp chopped fresh dill
- 1 garlic clove, crushed
- few tbsp extra virgin olive oil
- ½ lemon, juice only
For the flatbreads
- 300²µ/10½´Ç³ú self-raising flour, plus extra for dusting
- 1 tsp baking power
- glug olive oil
- 1 tsp salt
- 300ml/10½fl oz Greek-style yoghurt
For the garnish
- ¼ iceberg lettuce, shredded
- 1 ripe beef tomato, cut into petals and seeds removed
- 1 red onion, cut into rings and chargrilled
Method
To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Season the lamb well with salt and pepper and rub in the oil. Place the lamb on top of the onion and garlic in a roasting tin and scatter the oregano and rosemary over the lamb. Pour 100ml/3½fl oz water and the wine into the base of the tin. Roast for 30 minutes to colour, then turn the heat down to 170C/150C Fan/Gas 3. Lay the lemon slices over the lamb, drizzle over more oil and cover with kitchen foil. Roast for 4 hours, until the meat can pull apart. Reserve the roasting juices, skimming off any fat from the top. Remove the lemon slices and rub over the honey and some of the reserved roasting juices. Shred the meat and mix with the remaining roasting juices and the mint. Set aside.
To make the pickles, bring the vinegar, sugar, star anise, coriander and fennel seeds, allspice berries and bay leaves to the boil in a saucepan. Turn down to a simmer and add the fennel. Simmer for around 10 minutes and then add the chillies. Remove from the heat and leave to cool. Drain before serving.
To make the red pepper dressing, heat the oil in a frying pan and sweat the onion and garlic until soft. Add the smoked paprika, then stir in the peppers and sugar. Fry for 5 minutes. Season with salt and blitz to a loose purée with a hand blender or in a food processor or blender. Add more oil or water to loosen if needed. Set aside.
To make the feta cream, blitz both of the ingredients in a food processor or blender to a smooth cream. Set aside.
To make the dill yoghurt, mix all of the ingredients together.
To make the flatbreads, mix all of the ingredients together in a large bowl to make a dough. Divide into 4 balls and roll out thinly on a floured surface. Toast both sides in a dry frying pan until lightly browned and cooked through.
To serve, spread the base of the breads with the feta cream. Top with the shredded lamb, red pepper dressing, drained pickles and garnish. Finish with the yoghurt.