Moroccan Pulled Lamb with an Orange, Carrot & Pomegranate Salad
Moroccan Pulled Lamb with an Orange, Carrot & Pomegranate Salad
There’s something wonderful about lamb shoulder, its high fat content helps it to stay moist; pair it with the sweet acidity of the orange and carrot salad and pile it onto a flatbread you have a wonderful fresh tasting dish.
There’s something wonderful about lamb shoulder, its high fat content helps it to stay moist; pair it with the sweet acidity of the orange and carrot salad and pile it onto a flatbread you have a wonderful fresh tasting dish.
There’s something wonderful about lamb shoulder, its high fat content helps it to stay moist; pair it with the sweet acidity of the orange and carrot salad and pile it onto a flatbread you have a wonderful fresh tasting dish.
Ingredients
- 1 whole shoulder of lamb, bone in
- 2 carrots
- 1 Pomegranate (seeds only)
- 500 g self raising flour
- 500 ml plain yoghurt
- 150 ml plain yoghurt
- 1 tbsp Harissa Paste
Instructions
- Set your smoker to indirect heat at 225F or 110C, add wood of your choice. Mix all the spices together. Rub the lamb shoulder with a little olive oil and cover evenly with the ras-el-hanout. Cook for around 6 hours or until very tender (the bone should pull out easily). Remove from the smoker and leave to rest for 30 minutes before pulling into a nice side shred.Peel and segment the oranges, peel the carrots and using a vegetable peeler, slice into long thin strips. Mix the orange, carrot and pomegranate seeds together and leave to one side. To make the flatbreads, mix the flour and yoghurt into a sooth dough, shape into small balls and roll out into small round thin discs (around the size of a CD). Cook the flatbreads either in a hot frying pan or over a hot charcoal fire, flip over to cook both sides.To serve, pile flatbreads with pulled lamb, add a little of the salad and top with the harissa dressing.
Set your smoker to indirect heat at 225F or 110C, add wood of your choice. Mix all the spices together. Rub the lamb shoulder with a little olive oil and cover evenly with the ras-el-hanout. Cook for around 6 hours or until very tender (the bone should pull out easily). Remove from the smoker and leave to rest for 30 minutes before pulling into a nice side shred.
Peel and segment the oranges, peel the carrots and using a vegetable peeler, slice into long thin strips. Mix the orange, carrot and pomegranate seeds together and leave to one side.
To make the flatbreads, mix the flour and yoghurt into a sooth dough, shape into small balls and roll out into small round thin discs (around the size of a CD). Cook the flatbreads either in a hot frying pan or over a hot charcoal fire, flip over to cook both sides.
To serve, pile flatbreads with pulled lamb, add a little of the salad and top with the harissa dressing.