Slow cooked lamb shoulder, Flatbreads, hummus, salsa verde

Try this recipe from star chef Mark Moriarity
  1. For the lamb shoulder, stud the flesh with the peeled garlic cloves, cover with lemon zest, salt and olive oil. 
  2. Wrap the shoulder in tinfoil and cook in a preheated oven at 140c for 2 hours until tender. Remove the tinfoil and increase the heat to 220c for the last 15mins until the exterior of the meat is browned. 
  3. Use a fork to pull the meat from the bone, keeping it in large chunks.  
  4. Place the parsley, dill, tarragon, anchovies, capers, oil and lemon juice in a blender and blitz to a rough paste. Pour this over the lamb meat and mix lightly. 
  5. To make the hummus, add the chickpeas, lemon, grated garlic clove, cumin, coriander and salt to a blender. As it is blending to a paste, slowly add the sesame oil until a smooth puree consistency is achieved 
  6. To make the bread, add the flour, dried yeast and salt together in a bowl using your hand (or in a mixer if you have one). 
  7. Now add the olive oil, yoghurt and warm water together and mix heavily until a wet dough is achieved. Cover with a cloth and leave in a warm place for 1 hour to double in size. 
  8. Empty the dough onto a floured bench and lightly flatten out using your hands. Cut the dough into squares approx. 10x10cm. Add the dough to a hot pan with some oil and colour on both sides 
  9. Place in a preheated oven at 220c for 3mins until the breads have risen, remove and serve warm 
  10. To assemble, cut the breads in half, fill with the hummus, dressed lamb shoulder and some pickled cabbage and red onion. 


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Recipe Information



  • 1 whole lamb shoulder 
  • 4 cloves garlic 
  • 1 lemon 
  • Salt 
  • Olive oil 
  • For the hummus: 
  • 200g canned chickpeas 
  • ½ lemon, juiced 
  • 1 garlic clove, crushed 
  • 1tsp cumin 
  • 1tsp ground coriander  
  • Salt 
  • 200ml sesame oil 

For the salsa verde: 

  • Handful parsley 
  • Handful dill 
  • Handful Tarragon 
  • 5 anchovies 
  • Handful capers 
  • 2 tablespoons olive oil 
  • Lemon juice 

For the flatbreads: 

  • 300g strong flour 
  • 7g fast action dried yeast 
  • 150ml warm water 
  • 20g olive oil 
  • 30g yoghurt 
  • 10g salt