These slow-cooked lamb flatbreads are the best
This winter, how about mixing up your Sunday lunch routine? Instead of the steadfast roast, opt for some slow-cooked lamb chops and then bring on the sass with flatbreads and other Mediterranean deliciousness.
Slow-cooked lamb flatbreads:
Preheat the oven to 160°C. Sear 3 or 4 free range lamb chops in olive oil until golden.
To make the seasoning/marinade, combine 1 teaspoon chilli flakes with ¼ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon za’atar and 1 tablespoon sumac. Add 3 tablespoons harissa paste and 2 teaspoons Lazy Kettle Hickory Liquid Smoke (optional). When the chops are seared, place them in an ovenproof dish and cover with the marinade. For added moisture, add either a ¼ cup of pomegranate concentrate or a ¼ cup of beef stock. Cover and cook in the oven for 1–2 hours until tender and the meat pulls away from the bone. To serve, toast Woolworths Mediterranean flatbreads until golden and top with shredded, slow-cooked lamb. Scatter with pomegranate rubies and feta, drizzle with plain yoghurt and pan juices and sprinkle with fresh mint. And go!
Cook's note: Get those lamb chops on the go early, then whip up the easy flatbread just before you’re ready to serve lunch.
No time to prep?