Tue, 11 March 2025
Ingredients
For the Lamb Marinade:
• 600g lamb shoulder/diced lamb, thinly sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons ground cumin
• 2 tablespoons smoked paprika
• 1 tablespoon dried oregano
• Zest and juice of 1 lemon
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
For the Mint Tzatziki:
• 250g Greek yoghurt
• 1 cucumber, grated and squeezed dry
• 2 cloves garlic, finely minced
• 3 tablespoons fresh mint, finely chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon sea salt
For Assembly:
• 4 flatbreads or piadini
• 200g cherry tomatoes, quartered
• 1 red onion, thinly sliced
• 150g feta cheese, crumbled
• Fresh mint leaves, parsley, coriander, dill ( any combination of these will work a treat )
• Chips / Homefries
• Olives
• Extra virgin olive oil, for drizzling
Method:
1. Mix all marinade ingredients in a bowl. Add lamb and massage well. Cover and refrigerate for 4 hours or overnight.
2. For tzatziki: Combine all ingredients in a bowl, mix well. Refrigerate until needed.
3. Remove lamb from fridge 30 minutes before cooking.
4. Pack the lamb into a small loaf tin, sit another one in, then press it down with something heavy to act as a weight.
5. Heat a large cast-iron pan or griddle over medium-high heat.
6. Cook lamb in batches for 2-3 minutes each side until charred and cooked through.
7. Warm flatbreads according to package instructions.
8. To assemble: Layer each flatbread with tzatziki, baby gem lettuce, Irish lamb, tomatoes, red onion, and crumbled feta.
9. Garnish with fresh mint leaves and a drizzle of olive oil.
Key Tips:
• Ensure you squeeze excess water from the grated cucumber for the perfect tzatziki consistency
• Let the lamb come to room temperature before cooking for even cooking
• Don't overcrowd the pan when cooking the lamb - this ensures proper charring
• Serve immediately while the bread is warm and the lamb is hot
