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Turkish lamb flatbreads recipe
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Anatolian goodness in a chunky, delicious wrap; this Turkish lamb recipe from Marcus Wareing is loaded with wonderful marinade flavours from cumin, rosemary and garlic. Encased in a warm flatbread, the sliced lamb fillet is a remarkable mid-week meal that requires only a little bit of preparation.
First published in 2015
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Ingredients
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Imperial
Lamb
- 4 lamb fillets, sliced into 1cm slices
- 2 tbsp of soy sauce
- 1 tsp ground cumin
- 1 garlic clove, finely crushed
- 40g of golden syrup
- 1/4 bunch of rosemary, finely chopped
- 1 tbsp of vegetable oil
To plate
- 200g of Greek yoghurt
- 2 tbsp of mint sauce
- 1/2 cucumber, peeled and grated
- salt
- black pepper
- 4 flatbreads
SAVE RECIPE
Method
1
Start by marinating the lamb. Mix the soy sauce, cumin, garlic, golden syrup and rosemary together in a bowl and coat the lamb pieces evenly. Cover and refrigerate until required
- 4 lamb fillets
- 2 tbsp of soy sauce
- 1 tsp ground cumin
- 1 garlic clove
- 40g of golden syrup
- 1/4 bunch of rosemary
2
Mix the yoghurt, mint sauce, cucumber and seasoning to make the salad dressing
- 200g of Greek yoghurt
- 2 tbsp of mint sauce
- 1/2 cucumber
- salt
- black pepper
3
Heat a tablespoon of vegetable oil in a large frying pan and fry the marinated lamb for 4–5 minutes, then leave to rest
- 1 tbsp of vegetable oil
4
To prepare the couscous, place into a tray and pour over an equal quantity of boiling water and cover with clingfilm. Leave for 10 minutes then fold through the rest of the ingredients and season with salt
5
Heat the flatbreads in a frying pan until they puff up and toast lightly. Slice the lamb into thin pieces then arrange the lamb, salad, couscous and dressing in bowls on the table and allow people to make up their own flatbreads
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