Pulled Lamb Flatbread

Name: Pulled Lamb Flatbread
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp pomegranate molasses; salt and freshly ground black pepper; 5 tbsp chopped tinned tomatoes; ¼ bunch parsley, finely chopped; 100 g salted butter; 1 small onion, peeled and quartered; 4 Greek Gyro-style Pitas; 1 clove garlic, finely chopped; 1 tbsp finely chopped preserved lemon; 100 g cucumber, diced; 120 ml beef stock; 100 g white cabbage, shredded; 100 g San Marzano tomatoes, diced; 1 sprig of thyme; 1 large tomato, roughly chopped; ½ red onion; 1 tbsp red wine vinegar; 120 ml red wine; 1 sprig of fresh rosemary; 800 g lamb shoulder; 1 tbsp olive oil; 4 tsp Zhoug; 1 tsp ras el hanout; 4 tbsp Labneh; 1 tsp sumac; 2 tbsp white wine vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

Spiced lamb dumplings or manti are very popular in Turkey and are usually served with tomato butter. We have taken the essence of this dish and turned it into a very naughty breakfast kebab.

The lamb is slow cooked on the bone with pomegranate molasses and ras el hanout until it’s melt-in-the-mouth soft. You need to start cooking this the day before you want to eat it, but for a special celebratory, or just plain greedy, brunch it’s definitely worth it.