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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

Pulled Lamb Recipe 346X318
  • 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

    In the kitchen:

  • 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.
  • At the barbecue:

  • 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.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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