Load up grilled flatbreads with tender roasted lamb shoulder and some solid toppings (hello, fries!) and get your paws on this fabulous Greek-inspired feast! The fetta-spiked sauce adds tang and creaminess, while the zingy pickled onion and peppery salad work to cut through the richness.
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slow-cooked lamb shoulder
garlic & herb seasoning
flatbread(ContainsGlutenMay be present Milk, Sesame, Soy)
red wine vinegar (or white wine vinegar)
Preheat oven to 240°C/220°C fan-forced. To a baking dish, add slow-cooked lamb shoulder, including any packet juices (for a 4-person portion, separate the lamb into its two pieces!). Sprinkle with dried oregano (see ingredients) and a good pinch of salt. Cover with foil, then roast for 25 minutes. Remove from oven. Uncover, then turn over lamb. Roast, uncovered, until browned and heated through, 10-12 minutes. Set aside to rest, covered, for 5 minutes. Shred lamb using two forks (or slice, if you prefer).
TIP: If the lamb has a fat layer, turn the fat-side up after removing the foil.
While lamb is roasting, thinly slice onion. In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
Cut potato into fries. Place on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
Finely chop garlic. Roughly chop tomato, kalamata olives and dill. Thinly slice cucumber. Cut lemon into wedges. In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt, dill and fetta cubes to garlic oil mixture. Stir to combine.
Drizzle (or brush) each flatbread with olive oil. Return frying pan to medium-high heat. Cook flatbreads until golden and warmed through, 1-2 minutes each side (cook in batches if your pan is getting crowded). Meanwhile, combine mixed leaves, cucumber, tomato and olives in a large bowl. Add a drizzle of olive oil and a squeeze of lemon juice. Toss to combine. Season to taste.
Drain pickled onion. Bring everything to the table to serve. Top flatbreads with a helping of salad, Greek-style lamb, garlicky fries and pickled onion. Spoon over the dill yoghurt-fetta sauce. Tear over the mint. Serve with any remaining fries, salad and lemon wedges.