Apricot-and-Rose Harissa slow-cooked Lamb Gyros & Flatbread

Abi Donnelly created this delicious low-key weekend feast of slow-cooked lamb gyros with harissa and rose-water. Serve it with home-made flatbreads and even some home-made yoghurt if you’re feeling ambitious! This was made with The Instant Pot Duo Crisp™ + Air Fryer.

Ingredients:

Approximately 1.5 kg deboned leg of lamb
Sea salt and freshly ground black pepper, to taste
4T olive oil
6 shallots, peeled and halved
6 garlic cloves, crushed
4 bay leaves
3 cups beef stock
1T apricot harissa
2 small chillies, halved
A dash of rose-water
Sliced tomato, for serving
Pickled red onion, for serving
Diced cucumber, to serve
Fresh coriander, for serving

For the flatbread:
150 g flour, plus extra for rolling
250 g yoghurt
A pinch of salt
Harissa, for serving

Method:

Season the lamb with salt and pepper and rub with 2T olive oil. Heat the remaining oil in the inner pot of the Duo Crisp. Add the lamb and sauté until golden brown on all sides. Add the remaining ingredients. Cover with the lid, set to ‘Pressure Cook’ on high for 90 minutes.
Allow a natural pressure release to take place. Remove the lid and swop to the Air Fryer lid. Set to 5 minutes at 200 °C to crisp the top of the lamb. Remove the lid, place the meat on a platter and break into chunks. Press the Sauté button and, with the lid off, reduce the sauce for about 5 minutes.

To make the flatbread, mix the ingredients in a bowl until a soft dough forms. Remove from the bowl and cut into 4–6 pieces, then roll out on a floured surface.
Place the dough onto the multi-level air fryer basket and add the Air Fryer lid. Set for 7 minutes at 199°C. Cook until timer goes off and remove. To serve, drizzle the lamb with the sauce and serve with flatbread, sliced tomato, pickled red onion, cucumber, yoghurt, a drizzle of harissa and fresh coriander.

Did you know you can make your own yoghurt using the Instant Pot? Follow the steps below:

Ingredients:
2 litres long-life milk
3T preservative-free full-cream yoghurt

Method:
Place the ingredients in the inner pot of the Duo Crisp and whisk well to create a creamy consistency. Close the lid and press the Sous Vide button. Set the timer to 6-8 hours and the temperature to 47°C. Check the consistency after 6 hours and see if you are satisfied. If you prefer it thicker, set the timer for a further 2 hours. Strain through a fine sieve or muslin cloth to separate whey and create super creamy Greek-style yoghurt.

Enjoy!