Wednesday, May 6, 2009

Lamb filled flatbreads

Serves 4

Like I said a couple of days ago, it's barbecue night tonight, and the old adage of meat in bread will never die in my book - you just need to jazz it up now and then. Loud flavours here, with spice crusted lamb, garlic scented yoghurt and the hot smokiness of ground paprika, a cute sandwich to eat outdoors

1 whole fillet of lamb
1 tsp coriander seeds
1 tsp cumin seeds
6 black peppercorns
3 cloves garlic
3 tblsp olive oil

For the yoghurt
1 small bunch coriander leaves
a few sprigs mint leaves
200g thick yoghurt
2 cloves garlic

To serve
4 handfuls rocket or watercress
a few whole mint leaves
1 lemon
4 warmed flatbreads
a little hot smoked paprika

Grind the coriander, cumin seed and black peppercorns to a rough powder with a pestle and mortar. Peel the garlic and mash it into the spices with the olive oil. Rub the paste all over the lamb fillet and set aside for an hour or two.

Make the yoghurt dressing by pulling the leaves from the herbs and finely chopping them. Stir them into the yoghurt. Peel and finely chop the garlic and add. Cover tightly and keep refrigerated till the kebabs are ready.

Heat the grill, barbecue or a ridged cast-iron grill pan. Season the lamb with salt and lay it on the grill and leave to brown nicely, a matter of five or six minutes then turn and cook till that side too is crusty and the inside a rosy pink.

Set aside for a full five minutes to rest. Toss the rocket or watercress and whole mint leaves with lemon juice.

Slice the lamb thickly then place two or three slices on a piece of warm flatbread together with a handful of salad and a large spoonful of yoghurt. Dust with a shake of paprika and roll up.