Pulled Lamb Shoulder flat bread sandwich with Avacado Tzatziki Sauce and Pickled Red Cabbage

Pulled Lamb Shoulder flat bread sandwich with Avacado Tzatziki Sauce and Pickled Red Cabbage

   6-8 SERVINGS

Ingredients for Lamb

1 Split Boned Lamb Chuck

2T. Chopped Garlic

2T. Fresh Rosemary

2T. Fresh Thyme

2T. Butcher Ground Black Pepper

2T. Salt

1T. Toasted Ground Cumin

2T. Olive Oil

2C. Red Wine

2C. Chicken Stock

Ingredients for Pickled Cabbage

2C. White Vinegar

4T. Sugar

2T. Salt

1T. Toasted Cumin Seeds

1T. Red Chile Flakes

1T. Coriander Seeds

1T. White Pepper

1/Head of Shredded Red Cabbage

Ingredients  for Avacado Tzatziki Sauce:

1 Mashed Avacado

1 Finely Chopped Garlic Clove

1/3C. Plain Yogurt

Juice of one Lemon

Salt and Pepper to taste.

Simply combine all of the ingredients well.

Directions for Lamb

Combine all of the seasonings with the oil and rub generously over the lamb. Be sure to cover the meat with the rub inside and out at least 12 hours before cooking. Once rubbed, grill the meat to char the outside and transfer the meat to a pan with the wine and stock and braise for about 4 hours at 300 degrees until fork tender.

 

To serve: Grill flatbread. Fill with lamb and Pickled Cabbage (recipe follows); top with Avacado Tzatziki Sauce (recipe follows).

Directions for Pickled Cabbage

Boil all of the seasonings with the vinegar for about å_ of an hour. Strain the vinegar, while still hot, over the cabbage. Cover the cabbage completely and cool in an ice bath. Once you are ready with your lamb, cabbage, and sauce, grill your favorite flat bread and stuff it full. Enjoy

Recipe and image provided by the American Lamb Board

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