Seared Lamb Flat Breads with Greek Salad
Alternatively, cook lamb on BBQ hot plate as per recipe method. While lamb is resting, cook flat breads on BBQ hot plate for about 2 minutes each side, until golden and crunchy. Compile flat breads as per method.
My Classic food bag
This dish most recently appeared in My Classic food bag on Sunday, February 25, 2018.
Seared Lamb Flat Breads
- 400g lamb rump steaks (at room temperature)
- 1 tablespoon Greek spice mix
- ½ teaspoon salt
- 3 tablespoons melted butter
- 1 clove garlic, minced
- 4 flat breads
- 1 capsicum
- ¼-½ red onion *
- 3 tomatoes
- ½ telegraph cucumber *
- 100g feta cheese, crumbled *
- Zest and juice of ½ lemon (zest whole lemon)
- 2 tablespoon olive oil
- 3-4 tablespoons picked micro basil leaves
- 150g yoghurt
- 2 teaspoons lemon juice
- Zest of ½ lemon
- ½ teaspoon honey
- 1 Preheat oven to 230°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using). Pat lamb dry and coat with Greek spice mix, salt and a drizzle of olive oil in a shallow bowl. Season with pepper and set aside.
- 2 Combine butter and garlic in a small bowl. Place flat breads on prepared trays, brush with garlic butter and sprinkle with salt.
- 3 Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for about 2 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, for about 5 minutes to rest, before slicing thinly.
- 4 While lamb cooks, bake flat breads in oven for about 8 minutes, until golden and crunchy. Swap trays halfway. While flat breads cook, dice capsicum, tomatoes and cucumber 2cm and thinly slice red onion. Toss together with all remaining Greek salad ingredients in a large bowl and season.
- 5 Combine all lemon yoghurt ingredients in a small bowl. When flat breads are cooked, drizzle over some lemon yoghurt and top with thin slices of Greek lamb. Cut flat breads into quarters.
- 6 To serve, divide seared lamb flat breads between plates and pile Greek salad on the side. Drizzle over remaining lemon yoghurt, if desired.
- SERVES 4-5
- Energy: 2668 kj / 638 kcal
- Protein: 31.0g
- Carbohydrate: 52.7g
- Fat: 34.0g
- Pantry staple
- * Shared ingredient with another recipe