Main Meals Archives

Cheese recipes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Pastry recipes

Split pea dhal

45 minutes

Slow-cooked lamb-and-pomegranate flatbread

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

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

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.
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.
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.
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.

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Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

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Slow-cooked lamb-and-pomegranate flatbread

Slow-cooked lamb-and-pomegranate flatbread

Ingredients

Method