👩🏻🍳 Preparation Steps for Roasted Lamb with Herb Cheese Flatbreads:
1. Grind the peeled kiwis and yellow onions into a fine puree. In a large bowl, mix the ground kiwi and onion with vegetable oil, salt, paprika, black pepper, turmeric, and red chili flakes until well combined, reserving 2 tablespoons of the kiwi puree for the sauce.
2. Coat the lamb shoulder thoroughly with the marinade, working it into all surfaces. Cover and marinate for 1 to 2 hours in the refrigerator to allow natural fruit enzymes to tenderize the meat fibers.
3. Wash the whole potatoes thoroughly and prick them several times with a fork. Toss with vegetable oil, salt, and paprika until evenly coated.
4. Preheat your oven or wood-fired oven to high heat (220°C / 425°F). Briefly sear the marinated lamb on a hot grill grate or heavy pan for 3–4 minutes per side until brown, then wrap tightly in parchment paper and heavy-duty aluminum foil. Wrap each potato individually in aluminum foil.
5. Place the wrapped lamb and potatoes into the oven. Reduce the heat to 160°C (320°F) and slow-bake for 2.5 to 3 hours until the meat is tender and effortlessly slips off the bone.
6. In a bowl, whisk together the beaten eggs with finely chopped dill, cilantro, and green onions. Place a flatbread in a warm skillet brushed with butter, spread a portion of the egg-herb mixture and grated cheese over the center, fold into a rectangular parcel, and sear both sides with melted butter until golden and crisp.
7. In a separate bowl, mix the reserved kiwi puree, sour cream or Greek yogurt, minced garlic, chopped dill, cilantro, salt, and black pepper until smooth.
8. Toss the sliced cucumbers, diced tomatoes, sliced red onion, and fresh green leaves together in a bowl to make a fresh side salad.
9. Unwrap the roasted lamb and potatoes onto a large serving platter lined with fresh greens. Serve hot alongside the crispy herb-cheese flatbreads, fresh salad, and chilled creamy herb sauce.
