- 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
- 100 g Woolworths barrel-aged Greek-style feta, shaved
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.