Jamie Does...
By Jamie Oliver
Mechoui lamb with carrot and orange salad
Beautiful shredded lamb in flatbreads
3 hrs 35 mins
Super easy
serves 4
About the recipe
This tender, tasty Mechoui lamb is awesome with the fresh carrot and orange salad.
Recipe From
Ingredients
1 shoulder of lamb (approximately 2.5kg)
50g smen or butter, at room temperature
1 heaped teaspoon ground cumin, plus extra to serve
1 heaped teaspoon ground coriander, plus extra to serve
a small handful of fresh thyme sprigs, leaves picked
a few sprigs of fresh rosemary, leaves picked
1 bulb of garlic
4 flatbreads
seeds from ½ a pomegranate
250g Greek yoghurt
4 tablespoons harissa
Method
- Preheat your oven to full whack. Place the lamb shoulder in a large roasting tray, skin side up. Rub your smen or butter all over the meat until completely covered, then sprinkle over your cumin and coriander. Pound a teaspoon of sea salt and the thyme leaves in a pestle and mortar and rub all those flavours all over the lamb, along with the rosemary leaves and a few good pinches of black pepper.
- Smash your garlic bulb open, separate the cloves and push them into the butter on the lamb. Pour around 100mls of water into the bottom of the tray and snugly cover the lamb with a double layer of foil. Put the tray into your hot oven and immediately turn the temperature down to 180ºC/350ºF/gas 4. You’ll need to cook a shoulder this size for around 3 hours in total. Remove the foil for the last 30 minutes of cooking. When the skin is nice and crisp and the meat is falling off the bone and deliciously tender it's ready.
- Leave to rest for 10 to 15 minutes, covered loosely with the foil. While it’s resting, make the salad. Using a speed peeler or mandolin, or the grater or julienne cutter of your food processor if you've got one, shred your carrots as finely as possible into a bowl. Dress them with the orange juice, a good lug of extra virgin olive oil, a splash of red wine vinegar, the mint leaves and a pinch of salt and pepper, then toss and take to the table or divide between your plates.
- Use forks to shred the lamb. Warm your flatbreads in the oven or a hot dry pan for 30 seconds or so on each side until warm and soft, then sort of scrunch each one into a rough cone shape, like in the picture. Lift up the top pocket so you can stuff in some lamb, and top with a few pomegranate seeds. Dollop some yoghurt on the side of the plate, drizzle with a little harissa and a pinch of cumin and coriander and you’ve got a killer meal.
Tags