Pulled Lamb Flatbreads
When Luchito-lover Hannah (lifelong Luchito lover and owner of Nourish PR) asked us for a special Easter idea, this is what we came up with. Inspired by the amazing barbacoa lamb found in all of Mexico, this pulled lamb flatbread recipe was slightly time-consuming to make but trust us, it’s worth it!
Beautifully tender pulled lamb flatbread perfectly complemented with fresh mint and cashew pesto, chipotle chilli crème fraîche, crunchy pea shoots and sweet bursting pomegranate seeds. All wrapped up in a tasty flatbread.
This pulled lamb recipe is pretty much a complete meal so we have no recommendations for a side dish. However, if you reckon your guest might be extra hungry, our Mexican Chicken Soup recipe would make a great starter. Some seriously epic eating!
Chef’s tip
Arrange the individual elements on a board and let everyone serve themselves.
-
Prep time
30MINS
-
Cook time
3HRS, 30MINS
-
Total time
4HRS
-
Ideal for
Summer -
Make it
Mexican -
Serves
6
Nutrition: Per serving
kcal 191 fat 15g saturates 4.9g carbs 4.1g sugars 0.9g fibre 0.6g protein 9.6g salt 0.49g
Found in the
Mexican Section
Ingredients
FOR THE LAMB
- 5 garlic cloves (4 peeled and 1 unpeeled)
- 1 tablespoon coriander seeds
- 1 teaspoon Gran Luchito Chipotle Paste
- 2 tablespoons olive oil
- 2kg / 4.4 lb leg of lamb
- 2 onions, sliced
- 250ml / 1 cup apple cider vinegar
- 250ml / 1 cup vegetable stock
- Salt and freshly ground black pepper
FOR THE CRÈME FRAÎCHE
- 300ml / 10 fl. oz crème fraîche or sour cream
- 1 teaspoon Gran Luchito Chipotle Paste
FOR THE PESTO
- 1 handful of mint leaves
- 1 handful of coriander leaves
- 50g / 2 oz pumpkin seeds, lightly toasted in a dry pan
- 50g / 2 oz cashew nuts, lightly toasted in a dry pan
- 25g / 1 oz Parmesan cheese, finely grated
- Approx. ¾ cup of extra virgin olive oil
- Salt and freshly ground black pepper
- Juice of ½ lime
TO SERVE
- Simple flatbreads
- 1 packet of pea shoots and watercress, lightly dressed in olive oil
- Seeds of 1 pomegranate
How to make it
- The lamb will need to cook for at least 4 hours, so start early. Preheat the oven to 170°C / 340°F / Gas 3½.
- In a pestle and mortar or a food processor, combine the 4 peeled garlic cloves, the coriander seeds, rosemary, Gran Luchito Chipotle Paste and olive oil and season with salt and pepper. Blitz to a paste, but don’t worry if it’s not completely smooth.
- Rub the paste all over the lamb, making sure you get it in all the nooks and crannies.
- In a large roasting pan, lay the onions in the middle and place the lamb on top. Pour the stock and vinegar into the pan. Add the remaining unpeeled garlic clove to the onions.
- It’s really important to cover the lamb properly to prevent it from drying out. Use foil and make sure there are no holes.
- Cook in the oven for 3½ hours (this is a good time to get the other bits sorted).
- You’ll know when the lamb is ready when it falls apart from the bone and shreds easily when pulled with two forks (if it’s not ready, place it back in the oven for another 30 minutes).
- When ready, remove the unpeeled garlic clove and set aside. Shred the meat and mix it in with the onions. Leave it for about 15 minutes to soak up the juices before serving.
FOR THE PESTO
- In a food processor, combine the mint, coriander, pumpkin seeds, cashews, parmesan and the soft flesh from the roasted garlic clove.
- Blitz the ingredients and gradually add the oil until you are happy with the consistency (it should be loose but not too loose).
- Add seasoning and lime juice to taste. Once ready, cover and leave in a bowl in the fridge until ready to serve.
FOR THE CRÈME FRAÎCHE
Whisk together the crème fraîche and Gran Luchito Chipotle Paste in a mixing bowl (add more or less paste depending on how hot you like it!). Leave covered in the fridge until ready to serve.
TO SERVE
Put the meat on a serving plate with the remaining ingredients in bowls for everyone to help themselves and enjoy this pulled lamb wrap recipe.
What To Serve With Pulled Lamb Flatbreads
A beautiful crema that goes perfectly with steak.
Some delightful lime and coriander rice that would also compliment this dish, and add a little something extra.
Download Our Free Guide To Tacos
Your free Taco guide will be emailed to you immediately.
[mc4wp_form id="19352"]
Similar Recipes You Might Like to Try
Mexican Shepherd’s Pie
FAQs
What to serve with pulled lamb?
Serve pulled lamb with simple flatbreads or soft flour tortillas, chipotle crema, our green pesto recipe, some watercress and pomegranate seeds. Very simple, and utterly delicious!
What cut of lamb is best for shredding?
Lamb shoulder or leg is perfect to be cooked at a low temperature, over a long period. This will give you a tender roast with pull-apart lamb you can shred with two forks.
How many calories are in this pulled lamb flatbreads recipe?
There are 191 calories in each serving of pulled lamb flatbreads.
Comments / Questions / Tips
Subscribe
5 Comments
Admin
I grew up eating a lot of spicy food, and when I turned eighteen I moved to work in Ireland for a few years and they don’t really do spicy food over there. My Dad discovered the Luchito Chipotle Mayonnaise and I put it on absolutely everything, he’d send me jars every month. So that’ll always have a place in my heart. Otherwise, you’ll always find Luchito Chipotle Salsa and paste in my fridge, and if I haven’t used them all already, any of the Luchito cooking sauces I can find.
Subscribe now for a free copy of the Gran Luchito e-cookbook filled with delicious, authentic Mexican recipes and join our mailing list for all the latest recipes, news and blog updates.
Just excellent, I have been making use of Luchito products and recipes since I discovered them about a year ago. This recipe has got to be one of my favourites. It all comes together so well, tender lamb, wonderful flavours and delightful flat breads. What more do you need?
Not much Ryan! They are truly delightful indeed. Thanks for your feedback. Which products of ours do you like to cook with?
I grew up eating a lot of spicy food, and when I turned eighteen I moved to work in Ireland for a few years and they don’t really do spicy food over there. My Dad discovered the Luchito Chipotle Mayonnaise and I put it on absolutely everything, he’d send me jars every month. So that’ll always have a place in my heart. Otherwise, you’ll always find Luchito Chipotle Salsa and paste in my fridge, and if I haven’t used them all already, any of the Luchito cooking sauces I can find.
Is the temperature for a conventianal oven or fan assisted?
Thank you for comment. The temperature is for a conventional oven and we would recommend adjusting by 20° Celsius to 150°. We would love to hear what you think if you make the recipe!