Lamb barbacoa with charred cabbage, salsa and flatbreads
- ⏱ 4 hours 20 minutes
- Hard
- Serves 6
- 👥 2-cook recipe
Tender spiced lamb is braised until shreddable and served with charred cabbage, pickled onions, fresh salsa and flatbreads.
Adapted from Great British Chefs.
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Lamb barbacoa with ...
0/0
COOK 1COOK 2
1Mise en place
Prep 2 limes: juice
2Chop garlic
3Plate and serve
+ 31 more steps in the app
Lamb barbacoa with ...
0/0
COOK 2COOK 1
1Mise en place
2Chop garlic
Roughly chop the garlic cloves
3Plate and serve
+ 31 more steps in the app
Ingredients
- 2 kg lamb shoulder
- 4 garlic cloves (roughly chopped)
- 3 chipotle peppers
- 1 tbsp smoked paprika
- 1 tbsp cumin seeds
- 1 tsp cloves
- 1 tbsp dried oregano
- 1 tbsp brown sugar
- 2 limes (juiced)
- vegetable oil for lamb, to taste
- 1 onion (quartered)
- 250 ml lamb stock
- 250 ml water
- 1 hispi cabbage (cut into 6 wedges)
- 2 red onions (finely sliced)
- 150 ml white wine vinegar
- 1 tbsp caster sugar
- 1 tsp salt for pickled onions
- 400 g Doves Farm Organic Strong White Bread Flour
- 1 tsp salt for flatbreads
- 250 ml warm water
- 2 tbsp vegetable oil for flatbreads
- 1 bunch parsley (finely chopped)
- 1 bunch coriander (finely chopped)
- 1 small bunch mint (finely chopped)
- 1 shallot (finely chopped)
- 1 green chilli (finely chopped)
- 1 lemon (zested and juiced)
- vegetable oil for salsa, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 2 limes: juice
2. Chop garlic COOK 1
- Roughly chop the garlic cloves
3. Prepare onions COOK 2
- Quarter the onion and finely slice the red onions
4. Season lamb COOK 1
- In a blender, blend the garlic, chipotle peppers, smoked paprika, cumin seeds, cloves, oregano, brown sugar, lime juice and a small splash of oil to a thick, smooth paste
- Season the lamb shoulder generously with salt and pepper
- Rub the paste all over the meat
🤝 Cook 2 hands over the limes.
5. Make flatbread dough COOK 2
- In a bowl, mix the flour and salt
- Pour in the warm water and oil
- Mix until a shaggy dough forms
- Knead for 5-6 minutes until smooth
- Cover and leave to rest while the lamb cooks, or for at least 30 minutes
6. Assemble braise COOK 1
- In a large casserole, place the onion quarters into the base and set the lamb shoulder on top
- Pour in the stock and water
- Cover with a tight-fitting lid
🤝 Cook 2 hands over the base.
7. Cut cabbage COOK 2
- Cut the hispi cabbage into 6 wedges
8. Cook lamb COOK 1
- Cook in the oven for 3.5-4 hours, or until the lamb is completely tender and the bone pulls out cleanly
9. Chop salsa herbs COOK 2
- Finely chop the parsley, coriander, mint, shallot and green chilli
10. Char cabbage COOK 1
- Drizzle the cabbage wedges with a little oil and season with salt
- Heat a griddle pan until very hot, char the wedges on both cut sides
- Transfer to the oven and cook for 8-10 minutes, or until tender, Chop the wedges into smaller bite-size pieces
11. Preheat oven COOK 2
- Preheat the oven to 150°C fan
12. Pickle onions COOK 2
- Place the sliced red onions into a small bowl
- Warm the vinegar with the sugar and salt until dissolved
- Pour over the onions
- Stir well and set aside to pickle while you cook everything else
13. Divide flatbread dough COOK 1
- Divide the rested dough into 6 equal balls
- Roll 1 portion of the rested dough into a thin round
🤝 Cook 2 hands over the rested dough.
14. Cook flatbread COOK 1
- In a dry frying pan over medium-high heat, cook 1 portion of the flatbread for 1-2 minutes per side, or until puffed and lightly charred in spots, Wrap it in a clean tea towel to keep warm
15. Make salsa COOK 2
- In a bowl, mix together the herbs, shallot, chilli, lemon zest and juice
- Season with salt
- Add enough oil to form a loose, spoonable salsa
- Mix well and adjust the seasoning to taste
🤝 Cook 1 hands the bowl to Cook 2.
16. Shred lamb COOK 1
- Lift the lamb from the pot, remove the bone and shred the meat into the braising juices, Keep warm
17. Plate and serve BOTH
- Lay the warm flatbreads out on a board
- Spoon 1 portion of the shredded barbacoa onto each one
- Top with 1 portion of the pickled onions, 1 portion of the charred cabbage wedges and 1 portion of the salsa
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