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Shredded lamb belly with pittas, tahini yoghurt, burnt onions and herb salad

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the shredded lamb belly

  • 2 x 600g/1lb 5oz lamb breasts
  • 50g/1¾oz salt
  • 1 head garlic, halved
  • 1 stick rosemary
  • 1 star anise
  • 2 bay leaves
  • 1 litre/1¾ pints vegetable oil

For the rub

  • 1 tbsp dried rosemary
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp garlic granules
  • 1 tbsp onion granules
  • 1 tbsp light brown sugar
  • 1 tbsp celery salt

For the pittas

  • 2 tsp dried yeast
  • 500g/1lb 2oz strong flour
  • 300ml/10fl oz water
  • 1 tsp salt
  • pinch sugar
  • 3 tbsp olive oil
  • polenta, for dusting

For the spring onions and chillies

  • 4 large spring onions
  • 3 large green chillies
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar

For the tahini yoghurt

  • 3 tbsp natural yoghurt
  • 1 tbsp tahini
  • 1 garlic clove, crushed
  • 1 lemon, juice only

To serve

  • handful pine nuts
  • handful fresh flatleaf parsley, leaves picked
  • handful fresh dill, leaves picked
  • handful fresh mint, leaves picked

Method

  1. To make the shredded lamb belly, put the lamb breast into a large dish. Sprinkle over the salt and place in the fridge overnight.

  2. The next day, rinse the lamb under cold running water. Transfer to a large pan with the aromatics and oil to cover and then simmer for 2 hours, or until softened. Remove from the heat and allow to cool in the fat. Remove the meat from the pan, discard the aromatics, and place the meat in a clean dish. Put a heavy weight on top (such as some full tins) and transfer to the fridge to press overnight.

  3. The next day, make the rub. In a spice blender or food processor, blend together all the spices for the rub. Set aside.

  4. To make the pitta, mix all the ingredients (except the polenta) together in a large bowl to make a dough. Knead for 15 minutes. Return to the bowl, cover and leave to prove for 1–2 hours.

  5. To finish the meat, remove the lamb from the fridge and remove and discard any bones from the lamb.

  6. Heat a dash of vegetable oil in a hot pan, add the lamb and crisp well on both sides. Dust generously with the rub. Remove from the pan and shred with a sharp knife. Reserve.

  7. To finish the pitta, preheat the oven to 220C/200C/Gas 7.

  8. Knock back the dough, divide into 10-12 balls and roll each ball into an oval. Cover with a clean plastic bag or clean tea towel. Put a baking tray into the oven to get hot for 10 minutes and then quickly remove from the oven, sprinkle some polenta onto the tray and add the bread. Bake for 10 minutes. Remove from the oven and leave to cool. You will need to bake these in batches.

  9. To make the spring onions and chillies, heat a grill to hot and grill the spring onions and chillies until soft and blackened. Remove from the heat and chop roughly. Put in a small bowl and mix in the olive oil and red wine vinegar.

  10. To make the tahini yoghurt, mix all the ingredients together.

  11. Heat a small pan and then dry fry the pine nuts until nicely browned.

  12. To serve, spoon some tahini yoghurt inside each pitta and then stuff generously with the lamb, garnish with the burnt spring onions, chillies and plenty of herbs. Sprinkle over the toasted pine nuts.

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