Sumac and Herb Lamb Flatbread

Prep Season 1.1kg lamb shoulder with 1.5 tsp salt and 0.5 tsp pepper. Roughly chop 1 large onion and smash 4 garlic cloves. Thinly slice 1 medium red onion. Finely grate 1 garlic clove. Finely chop 30g parsley and 15g mint. Finely dice 200g cherry tomatoes and 150g cucumber. Cook 200g bulgur wheat per packet instructions.

Sear Heat 2 tbsp olive oil in a large ovenproof casserole over high heat. Sear lamb 3–4 minutes per side until deeply browned. Remove and set aside. Preheat oven to 160°C.

Bloom Add chopped onion to the casserole over medium heat, cook 3 minutes until softened. Add smashed garlic, 1 tsp cumin, 1 tsp coriander, and 0.5 tsp cinnamon; stir 1 minute until fragrant.

Braise Pour in 400ml chicken stock and stir to combine. Return lamb bone-side down. Cover tightly and slow-cook in the oven 2 hours until meat falls completely from the bone.

Build Remove lamb and shred with two forks, discarding bones and excess fat. Toss sliced red onion with 1.5 tbsp sumac, 1.5 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt; set aside 10 minutes until softened and pink. Mix 200g Greek yoghurt with 1 grated garlic clove, 1 tbsp lemon juice, and a pinch of salt. Combine cooked bulgur, parsley, mint, tomatoes, cucumber, 2 tbsp lemon juice, 2 tbsp olive oil, and 0.5 tsp salt.

Plate Spread garlic yoghurt over 4–5 warm flatbreads. Pile shredded lamb and sumac onions on top. Serve tabbouleh alongside.