Slow-cooked lamb with tahini sauce & yogurt flatbread

Name: Slow-cooked lamb with tahini sauce & yogurt flatbread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 770 g pack Slow Cooked Lamb Shoulder with Garlic & Herbs; 100 g pack baby leaf and herb salad, to serve; ½ small red onion, finely sliced (optional)

Deputy food & drink editor Katie Bishop's recipe is great for those rushed evenings, but special enough for entertaining too. The lamb looks after itself in the oven and the flatbreads are the only last-minute bit of cooking.

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Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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770g pack Slow Cooked Lamb Shoulder with Garlic & Herbs
100g pack baby leaf and herb salad, to serve
½ small red onion, finely sliced (optional)

For the tahini

5 tbsp tahini
2 tbsp lemon juice
1 small clove garlic, crushed
¼ tsp sea salt flakes

For the flatbread

200g self-raising flour, plus extra for dusting
200g Essential Greek Style Natural Yogurt
Olive oil, for brushing

Preheat the oven to 200ºC, gas mark 6. Cook the lamb according to pack instructions. Mix the tahini sauce ingredients together with 5 tbsp water, until smooth. Set aside.
With about 25 minutes of the lamb cooking time left, make the flatbread. Mix the flour and yogurt together with a generous pinch of crumbled sea salt flakes. Bring together into a soft dough and knead briefly to combine. Set aside for 15 minutes.
Divide the rested dough into 4 evenly sized balls. Dust the work surface and a rolling pin, then roll out into 4 x 20cm rounds. Heat a frying pan or griddle over a high heat. Brush the flatbread with a little oil, then cook for 1 minute on each side until golden, reducing the heat as needed. Keep the flatbread warm in the oven as you cook the rest.
Shred the meat. Serve with the flatbread and tahini sauce, the salad, sliced onion (if using) and some Cooks’ Ingredients Harissa with Preserved Lemon, if liked, ready for everyone to build their own wrap, and/or with any extra salad and toppings on the side.

Cook’s tip

Go Greek and serve these wraps gyros-style by adding some crispy fries to them too – you won’t regret it!! If you make the tahini sauce in advance and keep it in the fridge (which you can do up to 3 days ahead), it will thicken. Simply whisk in a splash of hot water and it will loosen to a drizzling consistency again.

Typical values per serving when made using specific products in recipe