Pulled lamb topped with pomegranate, red onion, tzatziki and coriander on top of a gluten free flatbread, makes for a delicious Mediterranean inspired dinner. Served with fries, you can’t beat it for an easy but impressive meal idea!
INGREDIENTS
- x1 gluten free naan or pitta (I am using the Sainsburys Naan – see here)
- 1 shoulder of lamb
For the marinade:
- 4 garlic cloves
- 1 teaspoon cinnamon
- 2 teaspoons of cumin
- 1 teaspoon of dried oregano
- Juice of one lemon
- 2 tablespoons of water
- Salt & pepper
To serve:
- Moroccan hummous
- A handful of pomegranate seeds
- 1/4 a red onion sliced
- A handful of fresh coriander
- Tzatziki
METHOD
- In a food processor blend the garlic, cinnamon, cumin, oregano, water, lemon juice, salt and pepper. Rub generously over the lamb and leave for a few hours to marinade, ideally over night in the fridge.
- Preheat the oven to 160C / Gas Mark 3. Remove the meat from the fridge half an hour before cooking to come to room temperature.
- With a little oil in a deep sided baking tray, place in the marinaded meat and cover with foil. Cook for approximately 3 hours until tender and the meat is falling off the bone.
- Pull the meat off the bone with 2 forks to achieve your pulled lamb. Warm the flatbread, top with hummous, the pulled lamb, sliced red onion, pomegranate seeds, torn coriander and tzatziki.
- Enjoy!
Hope you like this simple pulled lamb recipe – let me know if you try this one!
K
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