This pide is inspired by a Greg Malouf recipe. You could start it a day ahead to marinate the lamb.
2 tbsprosemary3garlic cloves, coarsely choppedFinelygrated rind and juice of 1 lemon125 ml (½ cup)extra-virgin olive oil2 tbspdried mint1 tbsplemon myrtle1.6 kglamb shoulder, bone removed120 gmred cabbage, shredded1small beetroot, coarsely grated½ cup(firmly packed) mint2 tbspred wine vinegar260 gm (1 cup)store-bought hummusPide rolls14 gm (2 sachets)dried yeast480 gmstrong bread flour60 ml (¼ cup)extra-virgin olive oil1egg, lightly beaten, for eggwash2 tbspnigella seeds, for scattering
Crush rosemary, garlic, lemon rind and 1 tsp sea salt flakes using a mortar and pestle. Transfer to a large bowl, add lemon juice, 60ml oil, mint and lemon myrtle, then add lamb and rub marinade into meat. Refrigerate for flavours to develop (6 hours or overnight).
For pide rolls, combine yeast with 125ml warm water in a bowl, stir to combine and set aside until foamy (5 minutes). Add 90gm flour to the yeast mixture and stir to combine. Sprinkle with a little more flour, cover with a tea towel and set aside until very foamy and doubled in size (1 hour). Combine remaining flour and 1 tsp sea salt flakes in the bowl of an electric mixer, form a well in the centre, add yeast mixture, olive oil and 250ml warm water, and knead with dough hook attachment until a wet dough forms (8 minutes). Transfer to a lightly oiled bowl, cover with a tea towel and set aside until doubled in size (1 hour). Roll into 20 balls, then transfer to oven trays lined with baking paper, leaving space between each. Cover with a tea towel and set aside until slightly puffed (25-30 minutes). Press each with your hands to flatten, brush with eggwash, scatter with nigella seeds and bake until golden and cooked through (7-10 minutes). Set aside to cool.
Preheat oven to 180C. Heat a large frying pan over medium-high heat. Add lamb and cook, turning once, until golden (3-4 minutes each side). Transfer to a tray lined with baking paper and roast until cooked to your liking (20-25 minutes for medium rare). Set aside to rest.
Combine cabbage, beetroot, mint, vinegar and remaining oil in a bowl and season to taste.
To serve, halve the rolls and spread both tops and bases with hummus. Top with thin slices of lamb and cabbage mixture, and season to taste.