Spiced Lamb W/ Herbed Slaw & Yoghurt Flatbread

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SERVES FOUR
PREP TIME: 20 MINS
COOK TIME: 1 HOUR 30 MINS (OVEN ROASTING)

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Ingredients

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FOR THE LAMB

1KG LAMB LEG

FOR THE LAMB MARINADE

1 TBSP CUMINN

1 TBSP PAPRIKA

2 TSP GROUND CORIANDER

1 TSP CHILLI FLAKES

3 GARLIC CLOVES, MINCED

1 TBSP OLIVE OIL

1 LIME, JUICED

¾ CUP WATER

1 ORANGE, JUICED

SALT & PEPPER TO TASTE

FOR THE FLATBREAD

200G FULL FAT GREEK YOGHURT

200G SELF-RAISING FLOUR

PINCH OF SALT 

1 TBSP OLIVE OIL, FOR PAN FRYING

FOR THE HERBED SLAW

1 CUP GREEN CABBAGE, THINLY SLICED

1 ZUCCHINI, THINLY SLICED 

½ RED ONION, SLICED

2 TBSP CORIANDER, FINELY CHOPPED

2 TBSP MINT, FINELY CHOPPED

2 TBSP COCONUT YOGHURT

JUICE OF 1 LEMON

1 TBSP OLIVE OIL

2 TSP CUMIN

SALT & PEPPER TO TASTE

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Utensils

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GARLIC MINCER

MEDIUM FRY PAN

SHARP KNIVES

BAKING DISH

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Method

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1. PREHEAT THE OVEN TO 180 DEGREES CELSIUS. PAT YOUR LAMB LEG DRY WITH PAPER TOWEL & PLACE SKIN SIDE UP IN A DEEP BAKING DISH

2. SCORE THE TOP SKIN SIDE IN GRID FORMATION WITH A SHARP KNIFE. IN A SMALL RAMEKIN, MIX ALL MARINADE INGREDIENTS TOGETHER UNTIL A PASTE LIKE MIXTURE FORMS. POUR OVER LAMB. WITH YOUR HANDS, RUB ALL OVER LAMB, MAKING SURE TO MASSAGE INTO THE INCISIONS

3. SQUEEZE THE JUICE OF 1 ORANGE OVER THE LAMB AND POUR THE WATER INTO THE DISH. BAKE FOR 1 HOUR

4. MIX THE FLAT BREAD INGREDIENTS, MINUS THE OLIVE OIL, TOGETHER IN A MIXING BOWL AND SET ASIDE FOR 15-20 MINUTES 

5. IN A SEPARATE MIXING BOWL, PLACE ALL OF THE SLAW INGREDIENTS, WITH THE GENEROUS DOLLOP OF COCONUT YOGHURT LAST. MIX TOGETHER UNTIL A CREAMY SLAW FORMS

6. AT THE 1-HOUR MARK, TURN THE OVEN UP TO 220 DEGREES CELSIUS, SO THE LAMB SKIN (FAT) CRISPS UP NICELY. BAKE FOR AN ADDITIONAL 15 MINS

7. REMOVE FROM OVEN AFTER THIS ADDITIONAL TIME AND ALLOW TO SIT FOR 5 MINUTES OR SO. CARVE THE LAMB WITH A SHARP KNIFE. PLACE BACK INTO THE BAKING DISH, COVER WITH FOIL & RETURN TO THE OVEN (TURNED OFF) TO KEEP WARM 

8. POUR A GENEROUS SPLASH OF OLIVE OIL ONTO A PREP BOARD & DIVIDE YOUR FLATBREAD DOUGH INTO 5-6 BALLS. PLACE A MEDIUM SIZED FRY PAN OVER HIGH HEAT & ADD 1 TBSP OR SO OF OLIVE OIL. THE OIL NEEDS TO BE HOT BEFORE ADDING THE DOUGH (TEST BY RAISING YOUR HAND ABOVE THE PAN). ROLL EACH BALL INTO 15CM BY 15CM DISKS WITH A ROLLING PIN

9. DEPENDING ON THE SIZE OF YOUR FRY PAN, ADD INDIVIDUAL DISKS OR TWO FLATBREADS PER PAN & FRY FOR A MINUTE OR SO UNTIL EACH SIDE IS CHARRED. PLACE ON A SERVING PLATE WITH A PIECE OF PAPER TOWEL UNDERNEATH & A TEA TOWEL OVER THE TOP TO KEEP WARM

10. REPEAT WITH REMAINING PIECES

11. ONCE FINISHED PLACE FLATBREAD ON A SERVING PLATE. TOP WITH HERBED SLAW, THEN THE LAMB & FRESH LEMON WEDGES TO SERVE – ENJOY ! 

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