Lamb Shank Flat Bread

Enjoy a vibrant, labour saving, lunch time offering with Big Al’s Lamb Shank Flat Bread - blending convenience with bold flavours for a taste explosion

what you'll need

what to do

For the Tahini Yoghurt:

  1. Mix the yoghurt, tahini and honey together and set to one side.

For the Couscous:

  1. In a large heat-proof bowl, mix the carrots, onion, cumin, paprika, raisins, dried couscous and salt.
  2. Cover in boiling water and cover the bowl with cling film and leave to soak for 5-6 minutes.
  3. Remove cling film and fluff grains with a fork. Salt to taste.

For the Lamb Shank:

  1. Cook the Lamb Shank as per packaging instructions.
  2. When cooked, shred the meat off the bone.

To Serve:

  1. Warm the flatbread as per packaging instructions and place on a plate.
  2. Add 2-3 tbsp of couscous, top with the Lamb Shank, and drizzle over the yoghurt. Finish with chopped parsley.

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