Ingredients

Method

• 6 free-range lamb chops
• 2 T olive oil
• 3 T harissa paste
• 1 T sumac
• 1 T za atar
• 1⁄4 cup red wine vinegar
• 1⁄4 cup pomegranate molasses
• 2 t Woolworths Lazy Kettle hickory liquid smoke (optional)
• 4 dried red chillies
For the flatbread:
• 1 cup flour, sifted
• 1 T Woolworths double-cream plain yoghurt
• i T baking powder
For serving:
• 100 g pomegranate rubies
• mascarpone
• 100 g Woolworths barrel-aged Greek-style feta, shaved
• Mint

Method

Ingredients

1. Preheat the oven to 160°C. Heat a nonstick pan over a high heat and sear the lamb chops in the oil until golden. Place the chops in a cast-iron saucepan with the remaining ingredients and cover. Cook in the oven for 3 hours, or until tender and the meat pulls away from the bone.
2. To make the flatbreads, combine the ingredients in a bowl and knead gently. Divide the mixture in half and roll out each half on a floured surface.
3. Increase the oven’s temperature to 180°C. Place the flatbreads onto a greased baking tray and bake for 15–20 minutes, or until cooked through and golden.
4. To serve, top the flatbreads with the slow-cooked lamb, pomegranate rubies, mascarpone, feta and mint. Serve warm.

Cook's note: Taste the Middle East with this bazlama-style flatbread made with yoghurt, which adds a delicious tang. Get those lamb chops on the go early, then whip up the easy flatbread just before you’re ready to serve lunch.

Discover more bread recipes here.