Sunday Lunch – Pulled Lamb Flatbread

We loved this — talked about it for 2 days — that said, once you learn the number of steps involved to get it to its ultimate end , it’s highly unlikely that you’ll want to attempt it — even if you could find some “lamb riblets” – which is what these delectable Lamb Flat Bread Sandwiches started out as before I cooked the bejesus out of them.

To get them to the state you see in the photo above, I:

1. Trimmed
2. Broiled
3. Braised
4. Cooled
5. Pulled
6. Fried
7. Served

Seven steps and about 5 hours to taste nirvana.  Is great taste worth that kind of time?

First, with my super sharp filet knife, I trimmed the ribs and removed the thick membrane covering some of them –  I could have made a patchwork-hot-air balloon out of that membrane it was so thick– let’s just say it wasn’t your average silverskin…

Then I seasoned the ribs with s+p, and put them under the broiler to brown the fat.

After that, they took a long ride (4 hours) in the slow cooker with their friends:  fresh rosemary, bay, cumin seeds and a little beef stock.

After letting them cool, I pulled the meat from the bones, and picked out and discarded the little bits of fat and gristle that remained.

To complete the donairification of the lamb, I fried in in a hot DRY  cast iron with ground coriander, chili flakes, some chopped fresh oregano and s+p until crisp, but not too dry.

There was enough meat from 1lb of raw ribs to pile 2 flatbreads high.  Lettuce, grilled peppers and sumac yoghurt served as accompaniments, and we all lived happily ever after — in the end, from $5 worth of the previously unheard of riblets came a pretty awesome late afternoon Sunday lunch/dinner dinner for the 2 of us, and bones and broth to make a week’s worth of fortified stock for little Koda-Bear.

But at the end of the day,  it was more work and time than most sane people would devote to dinner, never mind Sunday Lunch.