Yogurt-marinated lamb with homemade flatbread

Yogurt-marinated lamb with homemade flatbread

Jérémie Falissard

Jérémie Falissard

Born in the French Riviera, Chef Jérémie Falissard is inspired by the culinary traditions of Spain, France and the Mediterranean. Upon arriving in Montreal in 2005, he quickly became a key figure on the restaurant scene, opening up popular locations such as Barroco, Bocata, Foiegwa and Fugazzi in quick succession. His cuisine is known for the simplicity of its quality ingredients and the complexity of its flavours.

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:

     

    Combine all ingredients for the yogurt marinade in a bowl.

     

    Make a few incisions in the lamb shoulder with a knife.

     

    Spread the yogurt marinade over the lamb shoulder, making sure it penetrates into the incisions.

     

    Leave the shoulder to marinate for a maximum of 8 hours (3 hours minimum).

     

    Preheat the oven to 350 degrees.

     

    Place the shoulder in a large baking dish.

     

    Roast for 1 hour per kilo. (2kg=2 hours). If the meat does not pull easily, leave it a little longer.

     

    Once the meat is cooked, let it rest for about 10 minutes.

  • Tzatziki :

     

    Mix all the ingredients.

  • Salad :

     

    Mix all the ingredients.

  • Flatbread :

     

    In a large bowl, mix water and instant yeast. Let stand for about 5 minutes or until yeast is dissolved.

     

    Add 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)

     

    Add a thin layer of olive oil to the bottom of the same bowl (previously cleaned).

     

    Put the dough back and cover it with a dishcloth or cellophane paper for one hour at room temperature.

     

    Carefully remove the dough from the bowl and place it on a work surface.

     

    Divide the dough into 4 equal parts and shape into balls. Cover the balls with a damp dishcloth and let them rest for 15 minutes.

     

    Heat a medium skillet to medium temperature.

     

    Place 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.

     

    Brown both sides of the pita bread.

     

    Repeat this step with the other 3 balls.