19
FOOD
Lamb Flatbreads with Garlic Yoghurt
Ingredients
For the lamb marinade:
• 400 g lamb shoulder, diced
• 2 tbsp olive oil
• 2 tbsp Big Phat Greek seasoning
• Juice of ½ lemon
• Large pinch of salt
For the garlic yoghurt:
• 250ml Greek yoghurt
• 2 cloves garlic, crushed
• Juice of ½ lemon
• Large pinch of salt
• Large pinch of black pepper
For the flatbreads:
• 200 g plain flour
• 100 g warm water
• Drizzle of olive oil and cold-pressed
rapeseed oil
• Large pinch of salt
• Large pinch of pepper
• 1 tbsp Big Phat Greek seasoning
• Optional toppings: Sliced red onion,
lettuce, tomato, feta.
Method
1. Place all the marinade ingredients
into a zip-lock bag with the diced
lamb. Seal, shake well to coat, and
refrigerate for at least 12 hours or
overnight.
2. In a large bowl, combine the flour,
seasoning, salt, pepper, and oil.
Gradually pour in the warm water,
stirring until no dry flour remains.
Turn the dough out onto a lightly
floured surface and knead for 5
minutes until smooth and elastic.
Wrap in cling film and refrigerate.
3. In a small bowl, mix together the
yoghurt, garlic, lemon juice, salt, and
pepper. Set aside.
4. Remove the dough from the fridge
and divide into two equal portions.
On a floured surface, roll or press
each piece into a rough circle.
5. Thread the marinated lamb
onto skewers. Grill or pan-fry over
medium-high heat, turning until
seared and cooked through.
6. Lightly oil a frying pan and place
over medium heat. Cook each
flatbread for 2-3 minutes per side,
until bubbles form and they puff up.
7. Place the flatbreads on plates. Add
garlic yoghurt, lamb, and any desired
toppings such as salad, feta, and
chips. Fold or wrap to enjoy!
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