Lamb With Wild Garlic And Flatbreads
Ingredients
- 500 g (1 lb 2 oz) leftover roast lamb
- A few sprigs of rosemary
- 1 tbs olive oil
- For the Flatbreads:
- 50 g (2 oz) vegetarian (non-Parmesan) hard cheese, grated
- 500 g (1 lb 2 oz) self-raising flour
- 500 g (1 lb 2 oz) Yeo Valley Organic Yoghurt
- 2 tbs olive oil
- 1 tsp salt
- 20 g (¾ oz) wild garlic, sliced finely
- 1 tsp cumin seeds
- For the Garlic Yoghurt:
- 50 g (2 oz) olive oil
- 15 g (½ oz) wild garlic
- 350 g (12 oz) Yeo Valley Organic Yoghurt
- 1 tsp salt
We’re marking the arrival of springtime with this tasty recipe for Lamb With Wild Garlic And Flatbreads. It’s a great way to use up your leftovers, too!
It looks delicious — we can’t wait to get into the kitchen and give it a try.
Method:
- In a large bowl, mix together all the ingredients for the yoghurt flatbreads until the dough just comes together. Make into balls of about 250 g (9 oz) and squish out with your hands until they roughly fill the base of a medium size frying-pan – about 25 cm (10 in). Heat the frying-pan then add 1 tablespoon of olive oil to the hot pan. Fry the flatbreads gently for a few 8 to 10 minutes each side until golden.
- Pull the lamb apart and add to another frying-pan along with the olive oil and rosemary sprigs. Fry until the edges start to go crispy & caramelised.
- To make the garlic yoghurt, add the wild garlic, olive oil, salt and 50 g (2 oz) of the yoghurt to a blender and blitz until smooth. Mix through the remaining yoghurt and put in a dish to serve.
- Serve in the middle of the table ready for everyone to tuck in and share.
Looking for more recipes like our Lamb With Wild Garlic And Flatbreads? Try this delicious Lamb Rump With Veggie Mash And Cheesy Leeks, or a hearty Lamb Cobbler.
