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Pide rolls with roast lamb and beetroot

Australian Gourmet Traveller recipe for pide rolls with roast lamb and beetroot.

By Alice Storey & Emma Knowles
  • 1 hr preparation
  • 45 mins cooking plus proving, marinating
  • Serves 20
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Pide rolls with roast lamb and beetroot


  • 2 tbsp rosemary
  • 3 garlic cloves, coarsely chopped
  • Finely grated rind and juice of 1 lemon
  • 125 ml extra-virgin olive oil (½ cup)
  • 2 tbsp dried mint
  • 1 tbsp lemon myrtle
  • 1.6 kg lamb shoulder, bone removed
  • 120 gm red cabbage, shredded
  • 1 small beetroot, coarsely grated
  • ½ cup (firmly packed) mint
  • 2 tbsp red wine vinegar
  • 260 gm store-bought hummus (1 cup)
Pide rolls
  • 14 gm dried yeast (2 sachets)
  • 480 gm strong bread flour
  • 60 ml extra-virgin olive oil (¼ cup)
  • 1 egg, lightly beaten, for eggwash
  • 2 tbsp nigella seeds, for scattering


  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    Combine cabbage, beetroot, mint, vinegar and remaining oil in a bowl and season to taste.
  • 5
    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.