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Pulled Lamb Shoulder with Miso Harissa Paste, Flatbread, Pickles and Peanuts

Prep 30 minutesCooking 4 hours 30 minutes

This recipe is a mix of perfectly balanced complex flavours, intensified with Miso Harissa Paste which brings an unmistakeable umami to the dish. Adding homemade flatbreads and assorted pickles to cut through the richness, this is a winter warmer that is sure to impress.

recipe

4 hours 30 minutes

Main Course

1 hour +

None

Lamb Recipes

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Ingredients

Lamb Shoulder

 

  • 1 lamb shoulder, bone in, approx. 2kg
  • Salt and pepper
  • 2 cloves peeled garlic, crushed to a paste
  • 2-inch piece fresh ginger, peeled and grated
  • 1 jar Miso Harissa Paste
  • 1 cucumber
  • 1 bunch radishes
  • 2 tbsp White Wine Vinegar
  • 2 tbsp caster sugar
  • 3 spring onions
  • 1 head iceberg lettuce
  • 8 mini tortillas or 6 pitta breads
  • 125g roasted peanuts, roughly chopped

 

Flatbreads

 

  • 300g white bread flour + extra for rolling
  • 50g wholemeal flour (optional – can replace with white bread flour)
  • 1 tsp salt
  • 245g cold water
  • 3g yeast

Instructions

Lamb Shoulder

 

  1. Heat your oven to 14C fan / 160C nonfan. Mix together the garlic, ginger and ½ jar miso harissa paste. Spread 2 long pieces of foil over a large roasting dish so that the long edges meet in the middle. Cover with a large piece of baking paper and place the lamb shoulder on top. Season with salt and pepper then spread the paste all over. Wrap the shoulder up tightly and roast in the oven for 3.5 hours.
  2. Whilst the lamb is cooking, prepare the garnishes. Cut the cucumber in half, scoop out the seeds with a spoon and discard. Cut the cucumber into thin half moon pieces and place in a colander.
  3. Remove any stalks or leaves from the radishes and wash. Slice into rounds or thin wedges and add to the cucumbers. Sprinkle 2 large pinches of salt on top then toss to coat. Leave for 20 minutes with a plate on top to draw out water, then squeeze and pat dry. Combine the vinegar and sugar in a bowl and stir to dissolve. Add the cucumber and radishes and toss to coat then leave to stand till ready, stirring a few times more to coat evenly.
  4. Thinly slice the spring onions and soak in cold water to crisp up.
  5. Cut the iceberg lettuce in half and separate out the leaves. Cover with a damp cloth and refrigerate till ready to serve.
  6. Remove the lamb from the oven, carefully unwrap, making sure to keep all the juice. Check that the lamb is ready by pulling one of the large bones and if it comes away with ease then it’s ready (a little resistance is fine). Pour all the juice into a bowl and place in the fridge to let the fat set. Turn the heat up on the oven to 200C fan / 220C nonfan and place the lamb back in for around 25 minutes, till browned and crisp on the outside. Remove and allow to rest for 20 minutes.
  7. Remove the fat from the lamb juice then pour the juice into a small pan. Add remaining harissa and heat till warmed through. Using two large spoons, break the lamb apart and remove the bones and any large pieces of fat and gristle. Pour over the miso harissa mix and continue to pull apart so that the different parts of the shoulder are well mixed together.
  8. Warm the tortilla/flat breads then place everything together to share. Make wraps with either the tortillas or lettuce to hold the lamb, then top with the pickles, drained spring onions and peanuts.

Flat bread 

 

 

  1. Combine the flours and salt in a medium bowl and mix together.
  2. Mix together the yeast and water till dissolved, make a well in the centre of the flour then use a large spoon to begin to combine the flour and water together. When the dough starts to form, use your hand to push everything together till you have a rough dough. Cover with a cloth and leave for 30 minutes.
  3. Take the dough out of the bowl and knead for a minute, form into ball then place back in the bowl and cover. Leave for 30 minutes, then repeat the process 2 times.
  4. Leave to prove till doubled in size.
  5. Heat your oven to 225C fan / 250C nonfan and place a large sturdy baking tray (or a pizza stone if you have one). Remove dough from the bowl and divide into 8 evenly sized pieces. Flour your bench generously and use a rolling pin to roll each piece of dough till its very thin. Shake any excess flour off and put to one side, then repeat with another piece of dough.
  6. Place the flat breads on the baking tray and wait till they puff up like a balloon, then remove. Cover with a cloth till ready to eat to prevent them drying out. Repeat the process with the remaining dough. Alternatively, you can cook the dough in a hot, dry frying pan.

Included in this Recipe

Miso Harissa

Miso Harissa

Our new Miso Harissa will take you on a flavour journey that will leave you wanting more.

White Wine Vinegar

White Wine Vinegar

Chardonnay wine balanced with grape must to create a light sweetness and gentle acidity.