Shawarma spiced lamb shoulder, charred spring onions, radishes and herby flatbreads

Whether you’re eating in or dining al fresco, these recipes promise to bring blissful vibes whatever the weather

Meltingly tender spiced lamb with smoky charred spring onions, a lick of garlicky yogurt and citrussy radishes – all wrapped in pillowy flatbreads.

4 HOURS | SERVES 6 | A LITTLE EFFORT

lamb shoulder 2.5kg

shawarma spice blend 3 tbsp

dill to serve

hot sauce to serve (optional) FLATBREADS

self-raising flour 300g

greek yogurt 200ml dill and flat-leaf parsley ½ a small bunch of each, finely chopped

baking powder ½ tsp

GARLIC YOGURT

greek yogurt 300ml

garlic 2 cloves, crushed

lemon 1, zested and juiced CHARRED SPRING ONIONS

spring onions 2 bunches

olive oil 2 tbsp, plus a little extra for drizzling and the lamb

RADISHES

radishes 400g, quartered

lemon 1, juiced

sumac 1 tbsp

Take the lamb shoulder out of the fridge an hour before you cook it. Heat the oven to 170C/ fan 150C/gas 3.

Put the lamb in a large roasting tin, drizzle with a little oil and rub all over. Season generously then sprinkle over all of the shawarma spice blend and pat to coat all over. Pour 500ml of water into the tin, cover with foil and roast for 3 hours. Remove the foil and cook for another 45 minutes-1 hour or until the lamb is really tender and a little crispy on top.

Meanwhile, when the lamb has an hour remaining, make the flatbread dough by mixing together all of the ingredients in a bowl with

1/2 tsp of salt and 2-3 tbsp of water until it comes together as a dough. Tip onto a lightly floured worksurface and knead until smooth. Tip into a bowl and leave for 20 minutes, covered with a clean tea towel.

Meanwhile, mix together all the ingredients for the garlic yogurt, season well and chill.

Toss the spring onions with the oil and some sea salt flakes, and heat a griddle pan over a high heat.

Spread the spring onions out in an even layer (you may need to do this in two batches) and cook for 3-4 minutes on each side or until softened and charred. Tip onto a chopping board once cool enough to handle and chop. Put in a bowl and drizzle with a little olive oil.

Toss the radishes in a bowl with the lemon juice and sumac.

Divide the flatbread dough into 12 equal pieces and roll each to a rough 18-20cm circle. Give the griddle pan a quick wipe with a damp cloth, then cook the flatbreads, in batches, for 1-2 minutes on each side until lightly charred. After each one is done, wrap in the clean tea towel to steam and keep warm.

Once the lamb is ready, remove the bones and use two forks to shred it into chunky pieces, tossing it in all the juices from the tray. Serve with the yogurt, radishes, spring onions, flatbreads and with more herbs to finish, and your favourite hot sauce, if you like.

PER SERVING 1,221 kcals | fat 78G saturates 36.2G | carbs 44.2g | sugars 6.2G fibre 6G | protein 82.6G | salt 2.8G

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