Spiced Welsh lamb flatbreads with fattoush recipe

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Spiced Welsh lamb flatbreads with fattoush recipe

Griddled lamb served with a Middle Eastern fattoush salad.

Ingredients

  • 1 kg butterflied leg of welsh lamb
  • 2.2 lbs butterflied leg of welsh lamb
  • 2.2 lbs butterflied leg of welsh lamb
For the marinade
  • 100 ml olive oil
  • 0.5 bunch of coriander
  • 2 cloves of garlic
  • 2 lemons
  • 0.5 red chilli
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cardamom pods
  • 1 tsp ground cinnamon
  • 0.5 tsp allspice
  • 3.5 fl oz olive oil
  • 0.5 bunch of coriander
  • 2 cloves of garlic
  • 2 lemons
  • 0.5 red chilli
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cardamom pods
  • 1 tsp ground cinnamon
  • 0.5 tsp allspice
  • 0.4 cup olive oil
  • 0.5 bunch of coriander
  • 2 cloves of garlic
  • 2 lemons
  • 0.5 red chilli
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cardamom pods
  • 1 tsp ground cinnamon
  • 0.5 tsp allspice
For the fattoush
  • 1 cucumber
  • 200 g cherry tomatoes
  • 0.5 red onion
  • 6 radishes
  • 2 pitta bread
  • 1 clove garlic
  • 1 bunch parsley
  • 1 lemon
  • 1 tbsp sumac
  • 1 pomegranate
  • 1 splash olive oil
  • 100 g head lamb's lettuce
  • 1 cucumber
  • 7.1 oz cherry tomatoes
  • 0.5 red onion
  • 6 radishes
  • 2 pitta bread
  • 1 clove garlic
  • 1 bunch parsley
  • 1 lemon
  • 1 tbsp sumac
  • 1 pomegranate
  • 1 splash olive oil
  • 3.5 oz head lamb's lettuce
  • 1 cucumber
  • 7.1 oz cherry tomatoes
  • 0.5 red onion
  • 6 radishes
  • 2 pitta bread
  • 1 clove garlic
  • 1 bunch parsley
  • 1 lemon
  • 1 tbsp sumac
  • 1 pomegranate
  • 1 splash olive oil
  • 3.5 oz head lamb's lettuce

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 45 mins
  • Cooking Time: 60 mins
  • Serves: 4

Step-by-step

  1. Preheat your oven to gas mark 3/160°C. Toast the cumin, coriander seeds and cardamom pods then grind in a pestle and mortar.
  2. Cut the coriander roughly. Place in a blender with the spices, chilli and garlic. Now put the zest and juice of the lemon into the blender – blend to a smooth paste with the olive oil. Rub the marinade over the lamb and leave in the fridge overnight.
  3. Next, grill the lamb on a griddle pan or BBQ for around ten minutes and place in the oven for a further 30 minutes at 160°C. Let the meat rest for 10 minutes before carving. Now prepare the fattoush. Tear the pitta bread into small pieces, drizzle with olive oil and bake in the oven until golden and crisp.
  4. Peel the cucumber, cut it in half lengthways and scoop out the seeds with a spoon. Chop the cucumber into dice size chunks and cut the cherry tomatoes in half, put into a bowl with some finely chopped red onions.
  5. Peel the garlic clove and grate it. Slice the radishes, pick the leaves from the parsley and add them both to the bowl. Remove the seeds from the pomegranate and place them along with the pitta bread, sumac and lemon juice into the bowl.
  6. Add a good splash of olive oil and season well. The salad should be pretty sharp; if not add a pinch more sumac and a squeeze of lemon.
  7. Now serve the fattoush with the lamb, yoghurt, red onions and some leaves.

This recipe was created for the Welsh Lamb Club.

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