Method

Tzatziki dressing: 

Add tzatziki ingredients to a bowl and mix well, this can be done in advance and stored in the fridge for up to 3 days.

Salsa: 

Add salsa ingredients to a bowl and mix well, this can be done in advance and stored in the fridge for up to 3 days.

Lamb: 

1. In a medium size mixing bowl add the lamb shoulder and all the marinade ingredients - mix well to ensure the meat is thoroughly coated (this can be done the day before to really allow to marinade to work).
2. Pre-heat oven to 150 degrees.
3. Place the marinated lamb into an oven proof dish, add the braising liquid ingredients and cover.
4. Place the dish in the oven and cook for 4 hours.

Flatbreads: 

1. While the lamb is cooking, add all the flatbread ingredients to a mixing bowl and with your hands, mix well.
2. Knead the dough for five minutes on a clean, floured surface.
3. Divide the dough into four and flatten on a dusted surface to desired shape.
4. In a non-stick pan over a medium heat, cook the flatbreads for two minutes on both sides, turning regularly.

To assemble: 

To the warm flatbread add a good portion of the slow cooked lamb and top generously with the tzatziki dressing and pomegranate salsa. Garnish with fresh coriander leaves & sliced chilli (optional).