Pulled Lamb Flatbread

The lamb will need to cook for at least 4 hours, so start with that. 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, chipotle chilli 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 amongst 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 away from the bone and shreds very easily when pulled with two forks (if it’s not ready, place back in the oven for another 30 minutes).

When ready, remove unpeeled garlic clove and leave 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, pine nuts, 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 chipotle chilli 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 guests to help themselves. Enjoy this pulled lamb wrap recipe.