October 7, 2013 by dgarnett2013
Lamb-filled flatbread: Nigel Slater’s Kitchen Diaries (Vol 1)
For Flatbread recipe, see here.
Serves 2 – 3
For the lamb:
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 6 black peppercorns
- 3 cloves garlic
- 3 tablespoons olive oil
- a whole fillet of lamb (canon of lamb)
For the yoghurt:
- a small bunch of coriander leaves
- a few sprigs of mint leaves
- 6 tabs thick yoghurt
- 2 small cloves garlic
- 4 handfuls of rocket or watercress
- a few whole mint leaves
- a lemon
- 4 warmed flatbreads
- a little hot smoked paprika
Grind the coriander, cumin and black peppercorns to a rough powder with a pestle and mortar. Peel the garlic and mash it into the spices with the olive oil. Rub this paste all over the lamb fillet and set aside for an hour or two.
Make the yoghurt dressing by pulling the leaves from the hermes and chopping them finely. Stir them into the yoghurt. Peel and finely chop the garlic and mix it in.
Cover tightly and keep refrigerated till the lamb is ready.
Get the grill, BBQ or a ridged cast-iron grill pan hot. Season the lamb with salt, lay it on the grill and leave to brown nicely – a matter of five or six minutes.
Turn and cook till the other side, too, is crusty and the inside a rosy pink. Set aside for a full five minutes to rest.
Toss the rocket or watercress and whole mint leaves with lemon juice. Slice the lamb thickly, then place two or three slices on a piece of warm flatbread, together with a handful of salad and a large spoonful of yoghurt. Dust with a shake of paprika and roll up.
Made the day Susan, from Corpus Christi, came for a sleepover.