Lamb, flatbread and yoghurt is a combination of textures and flavours that never fails to feel summery, whether you cook them on a hot griddle pan or BBQ. Using our Oak Smoked Water brings another dimension to the both the yoghurt and the flatbreads.
We use basil and fennel here, but you could easily use mint, dill or parsley if that’s what you have to hand.
50g wholemeal flour
50g strong white bread flour
1 small pinch of instant yeast
Oak Smoked Water
1 small handful of picked basil leaves
1 small handful of fennel fronds
75ml natural yoghurt
2 good quality lamb leg steaks
Pure Sea Salt Smoked Over Oak or Pure Sea Salt
Freshly ground black pepper
Extra virgin olive oil
Begin by making your flatbread dough.
Combine the flours in a small bowl with the yeast and an equally sized pinch of salt. Weigh out 65g of water and mix into the flour mixture. Combine and knead for 5 minutes. Divide the ball of dough into 2 balls and set aside to rest.
Season the yoghurt with salt and pepper and 1 tsp of smoked water.
Season the lamb with olive oil, smoked or pure salt and pepper and place on a hot BBQ or griddle pan. Lamb responds really well to a good amount of heat, so don’t be afraid if you get some deep charring on the steaks. Cook for around 2 minutes on each side. Set aside on a plate to rest, covered with a sheet of tin foil.
Whilst the lamb is resting, roll out the flatbreads. This can be done by roughly stretching by hand or more accurately with a rolling pin. If the dough is well rested you should be able to roll them out to the size of small dinner plates.
Check the grill is still hot, dough will stick to it otherwise. Place the flatbreads onto the hot surface and cook for a minute on each side or until they are bubbly and golden.
Carve the lamb into 1 cm slices. Assemble the flatbreads by placing the lamb on the flatbreads with a good spoon of the yoghurt, finish with a good scattering of the herbs and a pinch of sea salt.
RECIPE: Sam Lomas
IMAGE: Jess Lea-Wilson