To make the marinade, in a pan over medium-high heat, toast the coriander and caraway seeds to release their aroma, then grind them down in a pestle and mortar. In a bowl, combine the seeds with the lemon zest, smoked paprika, olive oil, garlic and dried apricots and raisins.
Make small incisions in the lamb in a crisscross pattern then slather the marinade all over the lamb. Set aside for 2 hours or, for best results, overnight.
When you’re ready to cook, preheat the oven to 180 C. Slice the red onion and peppers in half and lay them onto a baking tray. Place the lamb on the side and roast 2 to 2 1/2 hours.
Meanwhile, make the houmous: Add the chickpeas to the bowl of a food processor along with the lemon juice, garlic, salt, tahini and water and blitz until smooth.
When the lamb is cooked, set aside to rest for 30 minutes minimum, with a kitchen towel over it, and roughly chop the peppers and red onions. Once rested, slice the meat from the bone, don’t worry about getting thin slices, hunks are perfect.
To assemble, preheat oven to 220 C. Spread houmous on each flatbread, topping it with chopped peppers and onions. Add a slice of lamb on top, sprinkle with Pilgrims Choice and finish with the herbs. Roll up and blast in the oven for 90 seconds to melt the cheese.