Lamb flatbreads with pickled cucumber and elderflower yoghurt

6
60 minutes

Ingredients

Flatbreads

  • 375g of self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 pinch of salt
  • 350g of Greek yoghurt

Garlic butter

  • 2 garlic cloves, crushed
  • 1 bunch of flat-leaf parsley, roughly chopped
  • 40g of unsalted butter, room temperature

Lamb

  • 3 lamb leg steaks, weighing approx. 200g each
  • 1 dash of olive oil
  • 1 garlic clove
  • 2 sprigs of fresh thyme
  • 1 knob of butter
  • sea salt
  • freshly ground white pepper

Elderflower yoghurt

  • 500g of Greek yoghurt
  • 1 red onion, thinly sliced
  • 1 lemon, juiced
  • sea salt
  • freshly ground white pepper
  • 1 tbsp of elderflower, fresh, or fresh mint when out of season
  • 2 tsp black onion seeds
  • sriracha, to taste
  • fresh herbs, such as mint, parsley and chervil, roughly chopped

Pickled cucumber

  • 50g of caster sugar
  • 50g of cider vinegar
  • 1 cucumber, peeled and cut into matchsticks

Method

1
For the flatbreads, place the flour into a bowl of a stand mixer with a dough hook attached. Add the baking powder, salt and yoghurt then mix on a slow speed for 2–3 minutes until the dough is smooth and comes away from the bowl (you can also do this by hand). Transfer the dough to a flour-dusted bowl and cover, then leave to rest for 10–20 minutes
  • 375g of self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 pinch of salt
  • 350g of Greek yoghurt
2
Make the garlic butter by mixing the garlic, parsley and butter until combined. Season with salt and pepper and set aside on the counter
  • 2 garlic cloves, crushed
  • 1 bunch of flat-leaf parsley, roughly chopped
  • 40g of unsalted butter, room temperature
3
For the elderflower yoghurt, mix the yoghurt with the lemon juice, red onion, elderflowers, black onion seeds and the chopped fresh herbs. Season to taste with salt and pepper, then mix in sriracha to add as much heat as you like. Set aside
  • 500g of Greek yoghurt
  • 1 red onion, thinly sliced
  • 1 lemon, juiced
  • sea salt
  • freshly ground white pepper
  • 1 tbsp of elderflower, fresh, or fresh mint when out of season
  • 2 tsp black onion seeds
  • sriracha, to taste
  • fresh herbs, such as mint, parsley and chervil, roughly chopped
4
For the pickled cucumber, place the sugar and cider vinegar into a small pan and bring to the boil. Allow to cool. 10 minutes before you plan to serve the flatbreads, place the cucumber sticks into a bowl and pour over the pickling liquor
  • 50g of caster sugar
  • 50g of cider vinegar
  • 1 cucumber, peeled and cut into matchsticks
5
Dust a clean work surface and rolling pin with flour, then divide the flatbread dough in half. Cut each of these halves into 6 equal pieces, leaving you with 12 pieces of dough in total
6
Pat and flatten each piece of dough with your hands, then use a rolling pin to roll each piece into a disc roughly the size of a small plate. Cut 6 lines into each flatbread, leaving a 3cm gap at each end
7
Heat a griddle or large non-stick frying pan over a high heat. Once hot, cook each flatbread for 1–2 minutes on each side until they puff up. Once cooked, brush each flatbread liberally with garlic butter and keep warm
8
For the lamb, place a pan over a high heat and season the steaks with salt. Add a dash of oil to the pan, followed by the steaks. Cook until well-coloured on one side, then flip and add the thyme and garlic. Cook for 3 minutes, then add the butter and turn down the heat. Continuously spoon the butter over the lamb for 2 more minutes, then remove, season with white pepper and leave to rest for 5–8 minutes before thinly slicing
  • 1 dash of olive oil
  • 2 sprigs of fresh thyme
  • 1 garlic clove
  • 1 knob of butter
  • sea salt
  • freshly ground white pepper
  • 3 lamb leg steaks, weighing approx. 200g each
9
To serve, place a warm flatbread in your hand and generously spread with the elderflower yoghurt. Add the sliced lamb and some sticks of drained pickled cucumber, then fold in half and eat