Name: Charred Lamb Flatbread with Wild Garlic Salsa Verde
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 200 g Plain Flour; 1/4 tsp Salt; 100 ml Warm Water; 2 Tsp Oil; 100 g Wild Garlic, finely sliced; 5 sprigs Fresh Mint, finely sliced; 75 g Olive Oil; 2 Red Chilies, finely diced; 20 ml White Wine Vinegar; 1 Butterflied Leg of Lamb; 3 Red Chilies; 30 g Fresh Mint; 5 cloves Garlic; 30 g Parsley; 50 g Rocket; 3 Asparagus Spears; 20 g Green Beans; 50 g Houmous

Charred Lamb Flatbread with Wild Garlic Salsa Verde

0.0 from 0 votes

Course: LunchCuisine: Hospitality, British, Street FoodDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

A seasonal fusion dish using British lamb and foraged wild garlic to add depth of flavour and freshness to fluffy homemade flatbreads.

Ingredients

Metric US

For the flatbreads
200 g 200 Plain Flour
1/4 tsp 1/4 Salt
100 ml 100 Warm Water
2 Tsp 2 Oil
For the sauce
100 g 100 Wild Garlic, finely sliced
5 sprigs 5 Fresh Mint, finely sliced
75 g 75 Olive Oil
2 2 Red Chilies, finely diced
20 ml 20 White Wine Vinegar
For the lamb
1 1 Butterflied Leg of Lamb
3 3 Red Chilies
30 g 30 Fresh Mint
5 cloves 5 Garlic
30 g 30 Parsley
For the salad
50 g 50 Rocket
3 3 Asparagus Spears
20 g 20 Green Beans
50 g 50 Houmous

Directions

For the lamb put the chilies, mint, parsley and garlic into a food processor and pulse until you have a rough consistency.
Season the lamb all over and char on a chargrill or in a pan on both sides, remove and rub the chilli mix all over. Cook until you reach an internal temperature of 53 degrees. Let it rest for 20-30 minutes before slicing finely.
For the flatbreads, add the flour and salt to a large bowl and trickle in the water bit by bit. Mix the water and flour mixture together.
Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Knead for 5 minutes.
Heat a large frying pan over a medium heat. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan.
Quarter the dough and create flatbread shapes. Cook each flatbread for about 2 minutes on one side until slightly puffed up. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown.
For the salsa verde, finely dice all ingredients and mix with the vinegar and oil, season to taste.
For the salad, peel and blanch the asparagus for 1 minute, cool down in ice water. Repeat for the green beans. Slice both finely and mix with the rocket.
To assemble, spread the houmous on the flatbreads followed by the salad. Place the sliced lamb on top and drizzle over the salsa verde.

Notes

Using locally foraged wild garlic not only elevates dishes but helps to reduce food miles. However, if it isn't in season, try replacing with spinach and crushed garlic.