Yogurt-marinated lamb with homemade flatbread

Name: Yogurt-marinated lamb with homemade flatbread
Prep time: 60 MINUTES
Cook time: 3 HOURS
Yield: 1
Cuisine: Healthy
Ingredients: 1 lamb shoulder (between 2 and 3 kg); 150 g Oikos 11% yogurt; 1 white onion, thinly sliced; 2 cloves of garlic, minced; 20 to 30 chopped mint and coriander leaves; 4 to 6 sprigs of thyme, trimmed; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon harissa spices; 1 teaspoon paprika or smoked paprika; 1 1/2 cup Oikos 11% yogurt; 1 half cucumber, grated; 1 clove of garlic, minced; 2 tablespoons olive oil; 1 teaspoon red wine vinegar; 1 tablespoon lemon juice; 1/3 cup chopped mint; 1/3 cup chopped cilantro; 1/3 cup chopped parsley; 4 Roma tomatoes, seeded and cut into strips; 1/2 white onion, thinly sliced; 1/4 cauliflower cut into small bunches; 2 celery stalks, thinly sliced; 1 cup finely chopped parsley; 4 radishes, thinly sliced (with a mandolin if possible); 1/2 grated cucumber; 4 tablespoons olive oil; 2 tablespoons lemon juice; 250 g all-purpose flour (or bread flour); 1/2 teaspoon instant yeast

Home Recipes Meals Yogurt-marinated lamb with homemade flatbread

60 MINUTES

4 SERVINGS

3 HOURS

INGREDIENTS:

LAMB

1 lamb shoulder (between 2 and 3 kg)

YOGURT MARINADE

150 g Oikos 11% yogurt
1 white onion, thinly sliced
2 cloves of garlic, minced
20 to 30 chopped mint and coriander leaves
4 to 6 sprigs of thyme, trimmed
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon harissa spices
1 teaspoon paprika or smoked paprika

TZATZIKI

1 1/2 cup Oikos 11% yogurt
1 half cucumber, grated
1 clove of garlic, minced
2 tablespoons olive oil
1 teaspoon red wine vinegar
1 tablespoon lemon juice
1/3 cup chopped mint
1/3 cup chopped cilantro
1/3 cup chopped parsley

SALAD

4 Roma tomatoes, seeded and cut into strips
1/2 white onion, thinly sliced
1/4 cauliflower cut into small bunches
2 celery stalks, thinly sliced
1 cup finely chopped parsley
4 radishes, thinly sliced (with a mandolin if possible)
1/2 grated cucumber
4 tablespoons olive oil
2 tablespoons lemon juice

HOMEMADE FLATBREAD (OPTIONAL)

250 g all-purpose flour (or bread flour)
1/2 teaspoon instant yeast
1/2 teaspoon sugar
3/4 cup warm water
1 teaspoon olive oil
1/2 teaspoon salt

PREPARATION STEPS

Lamb:

1Combine all ingredients for the yogurt marinade in a bowl. 2Make a few incisions in the lamb shoulder with a knife. 3Spread the yogurt marinade over the lamb shoulder, making sure it penetrates into the incisions. 4Leave the shoulder to marinate for a maximum of 8 hours (3 hours minimum). 5Preheat the oven to 350 degrees. 6Place the shoulder in a large baking dish. 7Roast for 1 hour per kilo. (2kg=2 hours). If the meat does not pull easily, leave it a little longer. 8Once the meat is cooked, let it rest for about 10 minutes.

Tzatziki :

1Mix all the ingredients.

Salad :

1Mix all the ingredients.

Flatbread :

1In a large bowl, mix water and instant yeast. Let stand for about 5 minutes or until yeast is dissolved. 2Add the flour, salt, sugar, olive oil and mix with your hands until a smooth, even dough is obtained (this step can be done with a KitchenAid blender) 3Add a thin layer of olive oil to the bottom of the same bowl (previously cleaned). 4Put the dough back and cover it with a dishcloth or cellophane paper for one hour at room temperature. 5Carefully remove the dough from the bowl and place it on a work surface. 6Divide the dough into 4 equal parts and shape into balls. Cover the balls with a damp dishcloth and let them rest for 15 minutes. 7Heat a medium skillet to medium temperature. 8Place a parchment paper on the bottom of the pan and place a ball of dough in it. Cover with another parchment paper and flatten the ball with your hand until it forms a disc about 6 inches in diameter. 9Brown both sides of the pita bread. 10Repeat this step with the other 3 balls.