the Ingredients
Special Equipment
- Grill Rack
Instructions
This delicious pulled lamb recipe is a fun and flavourful take on the traditional Easter roast.
In the kitchen:
- Peel and grate the garlic and ginger into a mixing bowl. Add all the other ingredients for the marinade, rub onto the lamb shoulder and marinate for at least 30 minutes.
- Place the marinated lamb shoulder in a Grill Rack.
- Peel and quarter the white onions and chop the lemongrass coarsely.
- Put the water, coarsely chopped lemongrass and onion quarters in an ovenproof dish approx. the same size as the Grill Rack.
- Dissolve the yeast in lukewarm water, then mix with salt and oil. Knead in the flour until the dough is smooth. Let the dough rise for just under an hour.
- Divide the dough into 12 portions and roll them very thin on a floured surface.
- Peel and crush the garlic and finely chop the mint leaves, then mix everything with the Greek yoghurt. Season to taste with salt and pepper.
- Blend all the ingredients for the parsley and garlic oil. Season to taste with salt and pepper.
At the barbecue:
- For the flatbread, prepare the barbecue for direct heat, approx. 240°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Started of lit Weber briquettes.
- Place the GBS Griddle in the GBS cooking grate and preheat.
- Bake the flatbreads on the Griddle for about 1 minute on each side.
- For the lamb, prepare the barbecue for indirect heat, approx. 180-190°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Starter of lit Weber briquettes.
- Put the ovenproof dish on the barbecue and then the Grill Rack on top. Roast the lamb shoulder for about 3-3.5 hours, until it has a core temperature of around 94°C.
In the kitchen:
- Shred the cooked lamb shoulder finely using two forks and season to taste with the juices, salt and pepper.
- Peel and grate the garlic and ginger into a mixing bowl. Add all the other ingredients for the marinade, rub onto the lamb shoulder and marinate for at least 30 minutes.
- Place the marinated lamb shoulder in a Grill Rack.
- Peel and quarter the white onions and chop the lemongrass coarsely.
- Put the water, coarsely chopped lemongrass and onion quarters in an ovenproof dish approx. the same size as the Grill Rack.
- Dissolve the yeast in lukewarm water, then mix with salt and oil. Knead in the flour until the dough is smooth. Let the dough rise for just under an hour.
- Divide the dough into 12 portions and roll them very thin on a floured surface.
- Peel and crush the garlic and finely chop the mint leaves, then mix everything with the Greek yoghurt. Season to taste with salt and pepper.
- Blend all the ingredients for the parsley and garlic oil. Season to taste with salt and pepper.
- For the flatbread, prepare the barbecue for direct heat, approx. 240°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Started of lit Weber briquettes.
- Place the GBS Griddle in the GBS cooking grate and preheat.
- Bake the flatbreads on the Griddle for about 1 minute on each side.
- For the lamb, prepare the barbecue for indirect heat, approx. 180-190°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Starter of lit Weber briquettes.
- Put the ovenproof dish on the barbecue and then the Grill Rack on top. Roast the lamb shoulder for about 3-3.5 hours, until it has a core temperature of around 94°C.
- Shred the cooked lamb shoulder finely using two forks and season to taste with the juices, salt and pepper.
In the kitchen:
At the barbecue:
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