Lamb shawarma flatbreads with pickles

Directions

• 1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Place lamb in a roasting tin just large enough to fit it. Slash the fatty side well with a sharp knife, rub shawarma paste all over the lamb and season well. Cover tin tightly with foil. Roast the lamb for 31/2hr.     
  2. Step 2Meanwhile, make the pickled veg. Put vinegar, sugar and 2tsp fine salt in a large bowl and stir until dissolved. Add ginger, carrots, radishes, onion and cumin. Stir and make sure everything is submerged. Set aside to pickle.   
  3. Step 3Make the flatbreads. In a large bowl, stir the flour, yogurt, orange zest and some seasoning to make a dough. Tip on to a floured work surface and knead for 1min until smooth, then cover with the empty upturned bowl and set aside until the lamb is cooked.   
  4. Step 4Make the hummus. In a large bowl of a food processor, add all of the hummus ingredients, plus 1tbsp of cold water and whizz until fairly smooth. Scrape into a medium bowl, cover and chill until needed.   
  5. Step 5Once the lamb has cooked for 31/2hr, remove the foil. Roast for a further 30min, or until the lamb is browned and you can shred the meat off the bone with 2 forks. Set aside in a warm place to rest for at least 20min.   
  6. Step 6Whilst the lamb is resting, make the flatbreads. Divide the rested dough into quarters. Lightly flour a work surface and roll out a dough quarter to a rough 20.5cm round (keep the remaining dough pieces covered). Heat a large frying pan (that has a lid) over medium-high heat. Add a flatbread and fry, covered, for 2-3min per side until speckled golden. Wrap in a clean tea towel and repeat with remaining dough.   
  7. Step 7Using 2 forks, shred the lamb into the roasting tin, remove the bone then toss the meat with the juices in the tin. Layer each flatbread with hummus, lamb and pickled veg, then serve.