Shoulder of Lamb with Cumin and Flatbread

Shoulder of Lamb with Cumin and Flatbread

A fabulous slow cooked winter lamb recipe the whole family will fall in love with from Lynton Tapp – Masterchef 2013 Runner-Up!


  • lamb shoulder, bone in
  • 1tbs cumin
  • 1 tbs chilli powder
  • 2 tbs sumac
  • 1 tbs salt
  • 3 tbs olive oil
  • 2 onion sliced thinly
  • 1/2 cup water
  • Yoghurt Dressing
  • 500g Greek yoghurt
  • handful mint leaves, chopped
  • handful coriander leaves, chopped
  • juice of half a lemon
  • tsp of salt
  • Flatbread
  • 1 cup plain flour
  • 1 cup self raising flour
  • 2/3 cup warm water
  • tsp salt
  • 3 cucumbers cut into batons

LAMB: 1) The shoulder of lamb needs to be started in the morning as it needs to cook for 8 hours. Preheat oven to 130 degrees Celsius. 2) Into a deep baking tray add the onions and water. 3) Combine spices, salt and oil to form a paste. Rub this paste into the lamb shoulder completely covering the piece of meat, place the shoulder into the tray onto the onions and cover the tray with foil and place in oven. 4) Cook for eight hours, in the final hour take the alfoil off the tray and baste the should in it owns juices and turn the oven to 180 degrees Celsius to caramelise the shoulder before serving. FLATBREAD: 1) For the flat bread combine the ingredients in a large bowl, adding the water last. 2) Knead briefly, once the dough has formed, remove from the bowl and knead for 5-7 minutes or until dough is smooth and elastic. Rest the dough. 3) Once the dough has rested, tear off ‘golf ball’ sized pieces and roll out on a floured bench with a rolling pin until the flatbread is between 3-4mm thick. 4) To cook the flat bread heat a dry pan over a high heat, just before the pan starts to smoke place the flat bread into the pan. 5) Cook both sides until crisp brown and keep warm until you are ready to eat.

DRESSING: 1) Combine all the ingredients in a food processer, blitz the ingredients on high for 30-40 seconds. 2) Check season and transfer to a serving bowl.


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