Slow-Cooked Lamb Flatbreads With Lemon Yoghurt Recipe

Posted on
cooked lamb flatbreads with lemon yoghurt Slow-cooked lamb flatbreads with lemon yoghurt recipe

0:15 Prep 2:35 Cook 4 Servings Capable cooks

Coles

Try this tender slow-cooked lamb served on fresh pita bread and drizzled with lemon yoghurt.

Ingredients

2 teaspoons olive oil
2 x 400g Coles Australian boneless mini shoulder roast
2 tablespoons sesame seeds, lightly toasted
2 tablespoons fresh thyme leaves, finely chopped
1/2 teaspoon dried oregano
2 teaspoons lemon zest, finely grated
1/2 teaspoon sea salt
2 brown onions, peeled, cut into 1cm slices
1 cup (250ml) chicken stock, warmed
1/3 cup (70g) Greek yoghurt
3 teaspoons lemon juice
4 large pita breads
2/3 cup (180g) hummus
200g marinated eggplant, drained, sliced lengthways
1 Lebanese cucumber, peeled into ribbons
1/3 cup mint leaves
100g Perino grape tomatoes, halved

Method

Preheat panggangan to 160°C. Heat oil in a frying pan over medium-high heat. Cook lamb for 5 mins or until browned all over. Transfer to a plate. Combine sesame seeds, thyme, oregano, lemon zest and salt on a plate. Roll lamb in spice mixture to coat.

Arrange onion in a medium roasting pan. Place lamb on onion. Pour stock into the roasting pan. Cover tightly with foil and roast, adding extra stock if required, for 2¼ hours or until lamb shreds easily with a fork. Set aside for 15 mins to rest. Shred lamb with a fork.

Combine yoghurt and lemon juice in a bowl. Spread pita with hummus. Top with eggplant, cucumber, shredded lamb, mint and tomato. Drizzle with lemon yoghurt and roll up to eat.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *