Roasted lamb with flatbread

Based on Matt Preston Masterclass roasted lamb 

Perfect for winter.
Add selected friends, flourless sticky chocolate mud cake and a Scotish single malt to finish properly

Method

Slow Roasted Lamb

Preheat oven to 200C.Make sure lamb’s top layer of skin, or “bark” has been peeled off to reveal fat underneath. Score the fat in a 2 cm diamond pattern and rub in a mix of the olive oil, merken, rosemary, tyme, and salt flakes on all surfaces of the lamb shoulder. Pit the lamb in the BBQ at high heat, 5 minutes per side. Then Place the lamb in a roasting dish and put another layer of olive oil, rosemary, tyme, merken and salt and add chalots, red bell pepper and place in the oven to roast for 30 minutes.Reduce oven temperature to 120C and continue roasting the lamb until it is brown on the outside and still pink inside at its thickest point, about another 2 ½ hours. Remove from oven and allow to rest, covered, for 15 minutes.Serve with cucumber ribbons, mint jelly, green chilli, lemon wedges, fresh min, instant flat bread and instant mayo.

Instant Flatbread

Place the yoghurt and 1 cup flour in a mixing bowl and stir to combine. Add more flour, ¼ cup at a time, until the dough is soft and malleable. Turn out on to a floured surface and knead until a smooth, soft dough, about 5 minutes.Divide dough into 18 apricot sized balls. Roll each ball out thinly.Place a dry frypan over medium heat. Add dough, a few pieces at a time, and fry, turning when the flatbread bubbles up and colours on the underside. Wipe out frypan and repeat with remaining dough.

Instant Mayo

Very carefully crack egg into the base of a stick blender canister, making sure it does not break. Add Dijon mustard, salt and lemon juice. Gently pour in grape seed oil. Carefully insert the stick blender, making sure blades completely cover the yolk. Blend, and as mayo comes together, slowly bring blender up through the mayo to incorporate all the oil.Add Maggi liquid seasoning and liquid smoke, to taste, if desired.

Salted potatoes

Boil royal blue potatos. Drain water. Close pot lid but before add plenty of salt. Shake pot with potatos inside and keep the cover in.

Notes: Instant Flatbread makes 18
Instant Mayo makes 1 cup

Ingredients

Slow Roasted Lamb:

1.5 kg boned lamb shoulder

olive oil

3 teaspoons salt flakes

2 tablespoons cumin seeds

cucumber, cut into ribbons on mandolin, for serving

mint jelly, for serving

fresh green chilli, finely sliced, for serving

lemon wedges, for serving

freshly torn mint leaves, for serving

Instant Flatbread:

1 cup plain yoghurt

1 ½ -2 cups self-raising flour

Instant Mayo (Makes about 1 cup):

1 whole egg

½ teaspoon Dijon mustard

pinch salt

juice of half a lemon

300 mls grape seed oil

Maggi liquid seasoning, to taste

Liquid smoke, to taste