• Leanne Fullwood

Lamb Flatbreads


Mark and I are total “ying and yang” when it comes to most things, including food. I have a long-standing passion to eat freshly cooked, balanced meals full of delicious and nutritious ingredients and I focus a lot of time and energy not just to create that bit to also share it with you guys on this blog. Mark, on the other hand would live off cheese, beans on toast and takeaways. It cannot be ignored that the fuel you put in your tank will ultimately impact on your whole day from start to finish- life, work, training and not just the physical but the mental side too. Food is fuel and morale.

So occasionally I have to find a balance between us both and a “fakeaway” dinner option ticks all the boxes. Home cooked, from scratch and using fresh ingredients. Mark ate this (after a Zwift session with the boys) and concluded it was one of the nicest meals we’d had for a while. Whilst I could take it as an insult to the rest of the awesome food I cook (humph) I’m always delighted to create something that keeps him happy and stops him banging on about getting a takeaway pizza.

if you don’t like lamb, you can substitute this for chicken, steak, halloumi cheese or even marinated tofu! It looks like a lot of ingredients but hopefully there are lots of store cupboard things on the list, just leaving you with the fresh items to buy.


Lamb Kebab Flatbreads

Serves 2


Prep time 20 minutes

Cooking time 30 minutes


Ingredients

2 lamb leg steaks

1/4 tsp oregano

1/4 tsp thyme

1 crushed clove of garlic

1/2 tsp paprika

1/2 tsp cumin

Good pinch of chilli powder

Freshly ground Salt and pepper

1 tbsp rapeseed oil


1 red onion, finely sliced

1 pepper, finely sliced

A handful of salad leaves


Flatbreads:

175g plain flour (I use half wholemeal, half white)

175g yoghurt

1/2 tsp baking powder

1/2 tsp cumin seeds


Lemon Tahini dressing:

2 tbsp natural yoghurt

1 tbsp tahini

1 tsp fresh lemon juice

Freshly ground salt and pepper


To serve:

Cherry tomatoes, halved

Crumbled feta cheese

Freshly chopped coriander


Method:

1. To a bowl, add the lamb steaks and all the seasonings (including the oil) and rub into both sides of the steaks. Set aside.


2. Make your dressing: Add all the dressing Ingredients to a small jug or cup and whisk together. Taste for seasoning and adjust as you wish!


3. Make your flatbread dough: Add all the dough ingredients together and bind together until smooth. If it’s a bit sticky, just add a splash more flour. Season with salt and pepper.


To cook:


4. Heat a large frying pan on the hob. Once hot, as the lamb steaks and fry for 4-5 minutes on each side if you like it medium, 6-7 minutes for medium/well. Set aside on a plate, cover in foil and leave to rest. Keep your used pan for your veg!


5. Preheat the oven to 90-100°C (this is just to keep the bread warm).


6. Divide the dough in half, roll into your hands like a sausage and then roll flat with a rolling pin to the shape of a large, oval pita bread until approx 3-4mm thick.


7. Heat a second frying pan on high, add a drizzle of oil and place one of the flatbreads in the pan. Fry for 2 minutes on each side until golden. Place the first flatbread in the warm oven, then repeat with the second half of the dough.


8. Now finely slice your lamb steaks. Add any meat juice to your lemon tahini dressing for extra flavour.


To plate- start with the flatbread and cover the bread in a layer of the dressing. Top with the salad leaves, sliced onion and peppers. Then add strips of the sliced lamb, cherry tomatoes (halved) and feta cheese. Add more blobs of the dressing, sprinkle with coriander and serve! (Preferably with a beer)




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