Moroccan Pulled Lamb with an Orange, Carrot & Pomegranate Salad25th August 2018
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.
- 1 whole shoulder of lamb, bone in
- Olive Oil
- 2 tablespoons Ras-el-Hanout Spice mix
- 2 oranges, segmented
- 2 carrots
- 1 Pomegranate (seeds only)
- 500g self raising flour
- 500ml plain yoghurt
- 150g Plain yoghurt
- 1 tablespoons Harissa Paste
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.