Jamie & Jimmy's Food Fight Club: Spiced Lamb Flatbreads with Homemade Cabbage Pickle

A marvellous mix of spice, slow roasting and sides makes for a fall-off-the-bone feast from Jamie Oliver.

A marvellous mix of spice, slow roasting and sides makes for a fall-off-the-bone feast from Jamie Oliver

"Super-tender lamb shoulder, shredded up into homemade flatbreads with sweet tomatoes, cabbage pickle and lots of lovely fresh flavours — delicious!" - Jamie Oliver

Spiced Lamb Flatbreads with Homemade Cabbage Pickle

By Jamie Oliver


  • 1 small (1.5 kg) shoulder of lamb
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 pinch of saffron
  • ½ a bunch of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 orange
  • 100 g unsalted butter (at room temperature)
  • 1.5 kg large ripe tomatoes, on the vine
  • 1 bulb of garlic
  • Olive oil
  • 200 g plain wholemeal flour, plus extra for dusting
  • 2 cos lettuce (Romaine)
  • 1 pomegranate
  • 2 tbsp harissa
  • 2 tsp rose water
  • ½ a bunch of fresh mint
  • 150 mL Greek yogurt
  • 1 tbsp red wine vinegar

Cabbage Pickle:

  • ½ a medium red cabbage
  • ½ a bunch of fresh flat-leaf parsley
  • 2 tbsp red wine vinegar
  • 1 pinch of ground cloves


1. Preheat the oven to full whack.

2. Using a sharp knife, lightly score the lamb fat in a criss-cross fashion, making sure you don’t pierce the meat.

3. Pound the cumin, coriander and fennel seeds, the saffron and 1 good pinch of sea salt and white pepper in a pestle and mortar. Pick in the leaves from the rosemary and 2 of the thyme sprigs, finely grate in the orange zest, then muddle in the softened butter until combined.

4. Rub the spiced butter all over the lamb, then tightly wrap in a layer of damp greaseproof paper and tin foil. Place the lamb into a roasting tray and place on the top shelf of the hot oven. Immediately reduce the temperature to 130°C/250°F/gas ½, and cook for around 7 hours, or until falling off the bone.

5. Halve and place the tomatoes in a large roasting tray with the whole bulb of garlic. Pick in the remaining thyme leaves, drizzle with oil and season with salt and black pepper.

6. After 3 hours, place the tray of tomatoes in the hot oven, underneath the lamb, and cook for the remaining 4 hours, or until the tomatoes are super-soft and caramelised.

7. To make the pickle, finely slice the cabbage, then pick and roughly chop the parsley. Place into a large bowl with the vinegar and cloves. Mix well.

8. To make the flatbreads, combine the flour, 1 good pinch of salt and 120 mL of cold water until it forms a dough. Knead for a couple of minutes on a flour-dusted surface, then divide into 8 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed.

9. In batches, place the flatbreads into a large non-stick frying pan for 2 minutes, or until cooked but not coloured, turning halfway. Keep warm in foil as you go.

10. Shred the lettuce, then halve the pomegranate and bash with a wooden spoon until the
seeds come tumbling out.

11. Mix the harissa and rose water in a small bowl, then season to taste.

12. Pick and bash the mint leaves in a pestle and mortar, place in a serving bowl with the yogurt and vinegar, then mix to combine.

13. Once ready, remove the tomatoes from the oven and squeeze the garlic flesh out of their skins. Using 2 forks, shred the lamb, removing and discarding the bones and any
wobbly bits.

14. Wrap the warm flatbreads into a rough cone shape (if they’ve cooled, reheat in a hot pan), then stuff in the shredded lettuce and lamb, spoon in the tomato and garlic mixture and scatter with the pomegranate seeds. Add a dollop of minty yogurt and a drizzle of rose-spiked harissa, then get stuck in.

Yield: Makes 8 servings

This recipe originally appeared on Jamie & Jimmy’s Food Fight Club - Series 4: © 2015 Jamie Oliver. Visit or follow him at @jamieoliver.