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Charred Slow Cooked Lamb Shoulder, Sesame Flatbread, Baba Ganoush and Lebanese Salad
- Steps
- Ingredients
Ingredients
Lamb Shoulder
Baba Ganoush
Lebanese Salad
Sesame Flatbread
Garnish
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Steps
- Preheat a charcoal BBQ and heat coals as hot as possible. Alternatively, heat a BBQ or grill pan until smoking hot.
- For the Charred Lamb, seal lamb until as browned as possible. Remove from heat and set aside.
- Heat a pressure cooker on high heat or browning setting. Add olive oil, onion, garlic, cumin, coriander, thyme and bay leaves. Cook, stirring, until onion has softened and spices are fragrant. Add the browned lamb to the pressure cooker along with beef stock. Cover, seal and cook under pressure and cook for 30-35 minutes or until tender. Alternatively, for a very tender result, simmer the lamb as gently as possible on the stovetop or in a 130C oven for 4 hours.
- Remove lamb from stock and shred meat. Skim fat from the surface of the stock. Pour over the shredded lamb to keep it moist and simmer remaining stock to a jus consistency. Pour over the shredded meat and cover loosely with foil.
- For the Baba Ganoush, lightly score eggplant 3 times and place onto hot coals, for 5-10 minutes or on a wire rack over a gas flame for 15 minutes until skin is blackened and flesh is tender. Transfer to a colander set over a bowl and cover with cling film.
- Place sesame seeds into a small frying pan. Cook, stirring often, over high heat or until golden brown, about 2 minutes. Place into a food processor with a generous pinch salt and process until fine. Add garlic, lemon zest and juice, olive oil and yoghurt and process until smooth.
- Cut eggplants in half and scoop out flesh. Roughly chop then stir through sesame mixture. Transfer to a serving bowl.
- For the Salad, combine vegetables and herbs in a bowl and set aside in the fridge. Whisk remaining ingredients together in a small bowl and set aside. Toss together to serve.
- For the Flatbread, place flour and salt into a bowl. Add most of the hot water and bring together to a pliable dough. Add remaining water as needed to knead into a smooth soft dough. Roll into a 4cm wide sausage shape. Cover with cling film and set aside to rest for 15 minutes.
- Slice dough into 8 even portions. Flatten each disc with the palm of your hand. Brush half of the discs with sesame oil and place remaining discs on top. Using plenty of flour, roll discs together, flipping over until 3-4 mm thick.
- Cook on hibachi or a very hot grill pan and turn when dough starts to form large bubbles and char. Once charred in spots on both sides, peel the 2 layers apart and set aside, covered with a clean tea towel.
- Serve together on a large platter.