Serves: 6
Pulled Lamb with Mint Tzatziki and Flatbread
Prep Time
2 h
Cooking Time
3 - 3:30 h
Method
Direct/Inderect
Prep Time
2 h
Cooking Time
3 - 3:30 h
Method
Direct/Inderect
Ingredients
- 1 lamb shoulder, around 1.6kg (or 1 leg of lamb)
- Marinade:
- 3 cloves of garlic
- 20g ginger
- 3 tbsp vegetable oil
- 2 tsp paprika
- 2 tsp salt
- 1/4 tsp ground cumin
- Salt
- Pepper
- Water Bath:
- 2 white onions
- 2 stalks lemon grass
- 500ml water
- Flatbread:
- 25g fresh yeast (approx. 7g dry yeast)
- 300ml lukewarm water
- 1 tsp salt
- 2 tbsp olive oil
- Approx. 450g tipo '00' flour
- Mint Tzatziki
- 300ml Greek yoghurt
- 1 clove of garlic
- 1 spring mint leaves
- Parsley & Garlic Oil
- 200ml vegetable oil
- 1 handful of parsley
Special Equipment
- Grill Rack
Instructions
- 01 Peel and grate the garlic and ginger into a mixing bowl. Add all the other ingredients for the marinade, rub onto the lamb shoulder and marinate for at least 30 minutes.
- 02 Place the marinated lamb shoulder in a Grill Rack.
- 03 Peel and quarter the white onions and chop the lemongrass coarsely.
- 04 Put the water, coarsely chopped lemongrass and onion quarters in an ovenproof dish approx. the same size as the Grill Rack.
- 05 Dissolve the yeast in lukewarm water, then mix with salt and oil. Knead in the flour until the dough is smooth. Let the dough rise for just under an hour.
- 06 Divide the dough into 12 portions and roll them very thin on a floured surface.
- 07 Peel and crush the garlic and finely chop the mint leaves, then mix everything with the Greek yoghurt. Season to taste with salt and pepper.
- 08 Blend all the ingredients for the parsley and garlic oil. Season to taste with salt and pepper.
- 01 For the flatbread, prepare the barbecue for direct heat, approx. 240°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Started of lit Weber briquettes.
- 02 Place the GBS Griddle in the GBS cooking grate and preheat.
- 03 Bake the flatbreads on the Griddle for about 1 minute on each side.
- 04 For the lamb, prepare the barbecue for indirect heat, approx. 180-190°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Starter of lit Weber briquettes.
- 05 Put the ovenproof dish on the barbecue and then the Grill Rack on top. Roast the lamb shoulder for about 3-3.5 hours, until it has a core temperature of around 94°C.
- 06 Shred the cooked lamb shoulder finely using two forks and season to taste with the juices, salt and pepper.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at Grill Academy now.
Ingredients
- 1 lamb shoulder, around 1.6kg (or 1 leg of lamb)
- Marinade:
- 3 cloves of garlic
- 20g ginger
- 3 tbsp vegetable oil
- 2 tsp paprika
- 2 tsp salt
- 1/4 tsp ground cumin
- Salt
- Pepper
- Water Bath:
- 2 white onions
- 2 stalks lemon grass
- 500ml water
- Flatbread:
- 25g fresh yeast (approx. 7g dry yeast)
- 300ml lukewarm water
- 1 tsp salt
- 2 tbsp olive oil
- Approx. 450g tipo '00' flour
- Mint Tzatziki
- 300ml Greek yoghurt
- 1 clove of garlic
- 1 spring mint leaves
- Parsley & Garlic Oil
- 200ml vegetable oil
- 1 handful of parsley
Special Equipment
- Grill Rack
Instructions
- 01 Peel and grate the garlic and ginger into a mixing bowl. Add all the other ingredients for the marinade, rub onto the lamb shoulder and marinate for at least 30 minutes.
- 02 Place the marinated lamb shoulder in a Grill Rack.
- 03 Peel and quarter the white onions and chop the lemongrass coarsely.
- 04 Put the water, coarsely chopped lemongrass and onion quarters in an ovenproof dish approx. the same size as the Grill Rack.
- 05 Dissolve the yeast in lukewarm water, then mix with salt and oil. Knead in the flour until the dough is smooth. Let the dough rise for just under an hour.
- 06 Divide the dough into 12 portions and roll them very thin on a floured surface.
- 07 Peel and crush the garlic and finely chop the mint leaves, then mix everything with the Greek yoghurt. Season to taste with salt and pepper.
- 08 Blend all the ingredients for the parsley and garlic oil. Season to taste with salt and pepper.
- 01 For the flatbread, prepare the barbecue for direct heat, approx. 240°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Started of lit Weber briquettes.
- 02 Place the GBS Griddle in the GBS cooking grate and preheat.
- 03 Bake the flatbreads on the Griddle for about 1 minute on each side.
- 04 For the lamb, prepare the barbecue for indirect heat, approx. 180-190°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Starter of lit Weber briquettes.
- 05 Put the ovenproof dish on the barbecue and then the Grill Rack on top. Roast the lamb shoulder for about 3-3.5 hours, until it has a core temperature of around 94°C.
- 06 Shred the cooked lamb shoulder finely using two forks and season to taste with the juices, salt and pepper.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at Grill Academy now.
