Ingredients
- 750g boneless Welsh lamb shoulder joint
- 3 white onions
- Bulb of garlic
- Sprig of rosemary
- 1 red onion
- ½ red cabbage
- 1 red chilli
- 3 mixed peppers
- Juice of ½ lemon
- 1 tbspn sumac
- Small bunch of parsley, mint and dill
- 4 potatoes
- Pinch of cornflour
- 5 tbspns yoghurt
- 1 tbspn chilli paste
- 1 block of feta cheese
- 2 tbspn garlic powder
- 1 tbspn paprika & cumin
- 1 tspn oregano and chilli flakes
- Salt, pepper, olive oil
- Flatbreads of your choosing
210
Cooking Time
30
Prep Time
2
Serves
- Halve the white onions and garlic bulb and place in a roasting tray with the rosemary and a glug of olive oil, placing the Welsh lamb shoulder on top. Mix the garlic powder, paprika, cumin, oregano, salt and chilli flakes with a little oil and brush over the meat. Cover with foil and roast at 170 degrees for 3 hours, removing the foil for the last 30 minutes.
- Finely slice the red cabbage and red chilli and add to a bowl with some white wine vinegar. In a separate bowl, add the finely sliced red onion, parsley, sumac and lemon juice and mix well.
- Roast or air fry your mixed peppers until the skins have blackened, place in a cling filmed bowl and then remove the skins before slicing the flesh.
- In a food processor, combine the yoghurt, chilli paste, feta and mint and blitz until smooth.
- Cut the potatoes into thin batons and combine with cornflour, oregano, salt, pepper and olive oil. Roast or air fry until crisp.
- Shred the meat and add some to a pan with some of the cooking juices to crisp up.
- Load up your flatbreads with the meat and accompaniments and finish with some diced cucumber, tomato and dill.
- The real beauty of this dish is that Welsh lamb works with so many different accompaniments, load yours up with your favourites and enjoy!
