Seared Lamb Flat Breads with Greek Salad

Seared Lamb Flat Breads with Greek Salad

Ready in 25 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 25, 2018.

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.


Ingredients

Seared Lamb Flat Breads

  • 200g lamb rump steaks (at room temperature)
  • 2 teaspoons Greek spice mix
  • ¼ teaspoon salt
  • 2 tablespoons melted butter
  • 1 clove garlic, minced
  • 2 flat breads

Greek Salad

  • ½ capsicum
  • 2 San Mazarno tomatoes
  • ½ Lebanese cucumber
  • ¼ red onion
  • 50g feta cheese, crumbled
  • Juice and zest of ½ lemon
  • 1 tablespoon olive oil

Lemon Yoghurt

  • 75g yoghurt
  • 1-2 teaspoons lemon juice
  • Zest of ¼ lemon
  • ½ teaspoon honey

To Serve

  • 1-2 tablespoons picked mini basil

Steps

  1. Preheat oven to 230°C. Line an oven tray 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 medium bowl. Season with pepper and set aside.
  2. Combine butter and garlic in a small bowl. Place flat breads on prepared tray, brush with garlic butter and season with salt.
  3. Heat a drizzle of oil in a medium 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, place flat breads in oven for about 8 minutes, until golden and crunchy. While flat breads cook, dice capsicum, tomatoes and cucumber 2cm and thinly slice red onion. Add all to a large bowl with all remaining salad ingredients, toss to combine 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.
  6. To serve, cut each flatbread into four and divide between plates. Pile Greek salad on the side and drizzle over remaining lemon yoghurt, if desired. Garnish with mini basil.

Nutritional Information

Energy 2561 kj
612 kcal
Protein 28.4g
Carbohydrate 50.0g
Fat 33.5g