Seared lamb flatbreads with olive tapenade, feta and quick-pickled cucumber
Elly McCausland serves up lamb leg steak flatbreads with a punchy black olive tapenade recipe, with a beautiful freshness provided by quick-pickled cucumber. Serve as they are, or roll up the flatbreads for a tasty wrap – just be prepared for things to get a little messy!
Ingredients
Seared lamb flatbreads
- 2 lamb leg steaks
- 1/2 cucumber
- 1/2 tsp salt
- 2 tbsp of rice vinegar
- 2 tsp caster sugar
- 2 tsp chilli flakes
- 1 tbsp of olive oil
- 100g of feta , crumbled
- 2 flatbreads, large and thick
- 2 tbsp of flat-leaf parsley , finely chopped
- salt
- pepper
Tapenade
- 70g of black olives , pitted
- 1 tbsp of capers , drained
- 2 anchovy fillets , chopped
- 1 garlic clove , crushed
- 1 tbsp of lemon juice
- 3 tbsp of olive oil
- 2 tbsp of thyme leaves
Method
1
First, prepare the cucumber. Halve it lengthways and scrape out the seeds with a teaspoon. Discard
2
Slice the cucumber widthways into thin slices and place in a colander. Sprinkle with the salt, stir, then leave for 10 minutes
3
Meanwhile, put the rice vinegar and caster sugar in a small pan and heat gently, stirring to dissolve the sugar. Turn off the heat. When the cucumber has had its 10 minutes, add to the vinegar mixture, stir well and set aside
4
For the tapenade, put all the ingredients, except the olive oil, in a food processor and pulse to a coarse mixture (or pound in a pestle and mortar)
5
Add the olive oil gradually, pulsing briefly in between additions, until you have a chunky black paste. Taste to check the seasoning, adjust (you may want more lemon juice or herbs, but probably no salt as the ingredients are already salty), and set aside
6
For the lamb, brush the meat with the olive oil and season with salt and pepper and the chilli flakes
7
Heat a griddle pan or large frying pan over a medium-high heat, then add the lamb. Sear for 3 minutes on each side, then remove the meat, put on a plate, cover with foil and leave to rest for 5 minutes before slicing thickly
8
Put each flatbread on a plate. Spread generously with the tapenade, then scatter with the feta and pickled cucumber (drained of its liquid)
9
Layer over the pieces of cooked lamb, sprinkle with the parsley and serve immediately. You can eat this like a pizza, or roll it up like a wrap – just make sure to keep napkins handy!
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Seared lamb flatbreads with olive tapenade, feta and quick-pickled cucumber
