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Poached Lamb on Spiced Flatbread

This dish features tender poached lamb served on warm spiced flatbread, inspired by the rich culinary traditions of Brussels and the vibrant flavors of Chicago.

Main
Prep 20m · Cook 40m · Total 1h
12 ingredients

Brussels is known for its diverse food culture, blending influences from various regions, while Chicago's melting pot of flavors complements this poached lamb dish. The combination of spices and fresh herbs reflects the urban flair of both cities, creating a delightful, approachable meal for any weeknight. Inspired by Drones, Helicopters, Hundreds of Arrests: Trump’s Immigration Crackdown in Chicago So Far and Brussels Is the Heart of Europe, and It’s Not Going Well.

Instructions

  1. In a large pot, combine water, garlic, rosemary, and salt. Bring to a simmer over medium heat.
  2. Add the lamb shoulder chunks and poach gently for 30 minutes until tender.
  3. While the lamb is cooking, prepare the flatbread dough. In a bowl, mix flour, ground cumin, and salt.
  4. Gradually add water and olive oil, mixing until a dough forms. Knead for 5 minutes until smooth.
  5. Divide the dough into 4 equal portions and roll each into a flat round.
  6. Heat a non-stick skillet over medium-high heat and cook each flatbread for 2-3 minutes on each side until golden.
  7. Once the lamb is done, remove it from the pot and let it rest for a few minutes before slicing.
  8. To serve, place slices of lamb on flatbread, drizzle with yogurt, and sprinkle with chopped parsley.