Slow-Roasted Lamb Flatbread — Lamb Shoulder Shawarma One Pan
Levantine spiced lamb shoulder slow-roasted with onion and tomato over a flatbread base, finished with toum, pickled turnip, herb salad, and a tahini drizzle.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix shawarma spice, cinnamon, cardamom, Aleppo pepper, grated garlic, lemon juice, vinegar, olive oil, and salt into a paste. Rub thoroughly over both lamb shoulders and rest 10 minutes at room temperature. Slice onions and tomatoes into 1cm rings. Whisk tahini, lemon juice, water, grated garlic, and salt until it drips slowly off a spoon. Chop parsley, slice red onion thinly, and toss with lemon juice and sumac until onion turns pink.
Sear
Heat a 28cm oven-safe heavy pan over medium-high for 2 minutes. Sear both lamb shoulders on all surfaces for 8 minutes, turning every 90 seconds, until deeply browned. Transfer to a plate.
Build
Toss onion rings and tomato rings with olive oil and salt, arrange in a single layer in the pan. Sit both seared lamb pieces on top, cover tightly with foil, transfer to a preheated 180°C oven, and roast for 40 minutes until the lamb yields easily when pressed.
Roast
Uncover the pan, brush both flatbreads with olive oil, and slide them under the lamb so they rest on the onion-tomato bed and absorb the pan juices. Roast uncovered for 10 to 12 minutes until the bread crisps from the lamb fat and the lamb skin caramelises further.
Rest
Remove the pan from the oven and rest 5 minutes. The lamb should be tender and the flatbread golden and crisp underneath.
Plate
Slice the lamb from the bone in thin strips. Divide the crisp flatbreads between two plates, arrange lamb strips across each, drizzle tahini sauce across, fan the toum, pickled turnip, and herb-onion salad alongside each serving, and serve with the lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.