Pulled Leg Of Lamb with Home Made Naan Bread
8 – 10
8 – 10
  • 1 leg of lamb
  • grated zest of a lemon
  • 5cloves garlicsliced or crushed
  • 1 Tbsp. fresh chopped rosemary
  • 1 Tbsp. olive oil
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • red winechicken or beef stock or fresh water
  • naan bread
  • tzatzikifor serving
  • 150ml warm milk
  • 2teaspoons caster sugar
  • 2teaspoons dried active dry yeast
  • 450g plain flour
  • 1teaspoon ⁄2salt
  • 1teaspoon baking powder
  • 2tablespoons vegetable oil
  • 150ml natural yogurtlightly beaten
  • 1 egglightly beaten
  1. For the Lamb, pat the lamb dry with paper towels.
  2. In a small bowl (or with a mortar and pestle) combine the lemon zest, garlic, rosemary, oil and salt and pepper and turn it into a pastel. Rub it all over the lamb. Wrap in cling wrap and refrigerate overnight.
  3. When you are ready to cook, preheat an oven to 120C. Remove the lamb from the fridge and allow to come to room temperature. Put the lamb in a deep roasting tray or dutch oven. Add half a cup of wine, stock or water. Squeeze the juice of the lemon overtop, cover and cook for six to eight hours, or until the meat is falling apart.
  4. Pull the meat apart with forks and serve warm, wrapped in warm naan bread with tzatziki.
  5. For the naan – Put the milk in a bowl. Add 1tsp of sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy. Sift the flour, salt and baking powder into a bowl. Add the remaining 1tsp sugar, the yeast mixture, 2tblsp vegetable oil and yogurt and egg. Mix to form a ball of dough.
  6. Knead for 10 minutes until smooth and satiny (I did this in a stand mixer). Form into a ball. Pour 1/4tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with clingfilm and set aside for 1 hour until doubled in size.
  7. Punch down the dough and knead again. Divide into six equal balls. Keep covered when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 25cm long and 13cm wide at it’s widest point, using plenty of flour to avoid sticking.
  8. Place a non stock fry pan over a high heat, and when hot shake off the excess flour and place the naan in the pan (no oil) and cook until bread puffs – around 1 minute then flip and cook the other side until it puffs. It should be slightly charred on both sides. Wipe out the pan to remove any excess flour as it will burn and repeat for remaining naan’s.