This week I am showcasing my favourite Lamb dishes… Lamb is not something we eat often hear as it is always imported, expensive and hard to get so a treat for us…
I dream of a nice roast Welsh spring lamb with jersey royals, fresh garden peas, mint sauce and then I wake up…
Lamb is best cooked until it is slightly pink in the middle a lovely recipe which I have not cooked for a very long time but was favourite when we were in the UK was lovely loin lamb chops grilled or pan fried until just cooked then I spread the chops with mint jelly and wrapped the chops in puff pastry. Cooked in the oven until the pastry is golden brown and cooked the lamb inside should then be perfect served with mash and steamed vegetables it makes a nice filling meal…To reduce the calories you…
Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some leftovers ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased with how they came out..very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.
1/2 cup water.
1/4 cup of milk
2 cups flour.
1 tbsp Baking Powder.
2 tbsp oil
1/2 tsp salt.
300 gm leftover cooked lamb…can use beef, pork or chicken.
1 lemon finely zested.
juice half lemon.
2 tsp black pepper.
1 tsp oregano or marjoram.
1 tsp dried thyme
I tsp Paprika.
1 tbsp cumin seeds, toasted.
2 eggs beaten.
1 tsp sea salt….I always use Himalayan salt.
4 Spring onions finely sliced.
To make flatbreads.
Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.
My first attempt at this and I didn’t roll mine out thin enough to start with.
Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.
Chop lamb into rough little chunks and pieces. Put in large bowl with lemon zest and squeeze half of the lemon juice into the mix. Add all your spices, the eggs, salt and pepper and most of the spring onions..retain some for garnish. Mix together thoroughly.
Layout flatbreads and cover half with filling, then fold over and press together. You get half-moon shape.
Get 2 large baking trays rub one with Olive oil Lay flatbreads on an oiled tray, lightly rub other tray and pop this on top of flatbreads. Put trays into the preheated hot oven and cook 6-8 minutes. This way the flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches.
Depending on the size of flatbreads cut in two …I left mine whole as I served individually( see picture) and not on a large serving plate but for a party or just because you want to….. serve on one dish with Houmous… Just as a little note it was my young grandson(11) who arranged these on the plate for me…didn’t he do well?
.Recipe for hummus can be found on a previous blog ..published June 18th ..titled ..If you think sunshine brings you happiness, then you haven’t danced in the rain.