There’s There’s just something about spiced lamb on a BBQ that makes our mouths water. So when we were asked to come up with a recipe for #lovelambweek it was pretty easy! It doesn’t take much to imagine the sound of the sizzling fat, the flames licking the edges of the meat and the smell of smoke and spices in the air.  For us lamb is the perfect meat to BBQ and our flatbread recipe is one of our favourites.

Serves 4

INGREDIENTS

Lamb
2 British lamb neck fillets, trimmed
2 tbsp garam masala
1 tsp salt
1 tsp black pepper
2 tbsp olive oil

Flatbread
300g self-raising flour, plus extra for dusting
280g plain yoghurt
15ml olive oil
1 tsp salt
1 tsp baking powder
Olive oil spray, for frying

Salsa verde
Small handful of fresh coriander
Small handful of fresh parsley
1 tbsp capers
3-4 anchovy fillets in olive oil
Juice of ½ a lemon
1 garlic clove
1 red chilli
100ml neutral oil
2 tbsp red wine vinegar
Salt & pepper

To serve

A bunch of spring onions
Mayonnaise
Yoghurt
Mint leaves

INSTRUCTIONS

Rub the lamb neck with the garam masala, seasoning, oil and cover. Leave in the fridge for at least 4 hours to marinate. Remove from the fridge at least 30 minutes before cooking to allow the meat to come up to room temperature.

To make the flatbreads combine the ingredients in a large bowl and mix together with your hands until the mixture comes together. Take the dough and knead on a well-floured surface until the dough becomes soft and pliable, around 2 minutes. (Don’t worry about kneading as much as you would for a yeasted bread). Cover and allow to rest for at least 30 minutes.

To make the salsa verde add all of the ingredients apart from the oil to a blender or mini-food processor. Pulse until you get a paste and slowly add the oil until it becomes combined. Check the seasoning (you won’t need any extra salt, but you may need a some more lemon juice to give it the required zing).

Cook the lamb on a hot BBQ, until the sides are well browned and crispy but the inside reads around 55 degrees Celsius using a meat thermometer (how long this take will depend on how hot your BBQ is so we would always recommend using a meat thermometer). Place the spring onions onto the BBQ and cook until beginning to blacken.

Remove the lamb and rest for at least 10 minutes.

Divide the dough into 4 an roll out until around 1 cm thick. Place individually onto a hot pan or griddle sprayed with oil and cook for around 4 minutes on each side or until they begin to brown. Keep warm in an oven on a very low heat until ready to eat.

To serve top the flatbreads with a little mayo, finely sliced lamb and a drizzle of yoghurt. Add the salsa verde, the spring onions, roughly chopped and torn mint leaves – and dig in!