LAMB SOUVLAKI RECIPE | OLIVEMAGAZINE
Provided by: Janine Ratcliffe
Total time: 1 hours
Yield: Serves 6
|4 lamb rump steaks|
|2 lemons, juiced|
|1 tbsp salt|
|from 2 sprigs thyme leaves|
|250ml natural yogurt|
|2 red chillies, deseeded|
|a small bunch coriander, chopped|
|2 cloves garlic|
|1 tbsp cinnamon|
|½ tsp each cardamom, cloves and turmeric|
|to serve tzatziki, houmous and pickled chillies|
|500g plain flour|
|1 tsp salt|
|1 tsp sugar|
|1 tsp fast action yeast|
|150ml natural yogurt|
|50g butter, melted|
|2 tbsp sesame seeds|
- First, tenderise the lamb by rubbing it with the lemon juice, salt and thyme leaves and leave for a couple of hours. Put the yogurt, chillies and coriander with the spices in a food processor, season and whizz to a paste. Pour the marinade over the lamb, making sure it is well covered, then chill it overnight or for 4 hours.
- To make the flatbreads, put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk until lukewarm then add the yoghurt and the melted butter.
- Pour slowly over the flour, mixing until it comes together (you might need an extra splash of milk) then knead for 5 minutes until you have a springy dough. Leave to rise in a warm place for about 1 hour. Divide into 10 balls, cover and leave for 15 minutes. Heat a moderate grill and heat a large non-stick baking tray under it for 10 minutes.
- Roll the balls of dough into rough teardrop shapes. Put on the hot baking tray, sprinkle with sesame seeds and grill for 2-3 minutes each side until puffed and light golden. Watch all the time, as they can burn quickly.
- Brush with a little olive oil as they come out and stack whilst hot on top of each other.
- Barbecue the lamb for about 20 minutes, turning regularly for pink meat. Finish with a squeeze of lemon and rest for 10 minutes before slicing.
- Serve with the flatbread and some bought tzatziki, pickled chillies and houmous.
Calories 761 calories, FatContent 31.1 grams fat, SaturatedFatContent 15.2 grams saturated fat, CarbohydrateContent 73.1 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 51.8 grams protein, SodiumContent 3.01 milligram of sodium
GREEK LAMB PITA WITH TZATZIKI SAUCE RECIPE | LAND O’LAKES
Provided by: Land O’Lakes
Categories: Hot Sandwich,Lunch,Savory,Lamb,Sandwich,Savory,Cooking,Sandwich and Wrap,Main Course,Meat, poultry, and seafood,Sauce and Condiments,Sandwich and Wrap,Main Course
Total time: 0 minutes
Prep time: 20 minutes
Yield: 4 servings
|6 ounces plain Greek yogurt|
|1/2 cup cucumber, finely chopped|
|2 teaspoons finely chopped fresh dill|
|1 teaspoon red wine vinegar|
|2 tablespoons Land O Lakes® Butter|
|1 teaspoon finely chopped fresh garlic|
|1 teaspoon dried oregano|
|1/2 teaspoon salt|
|1/2 teaspoon pepper|
|1 pound boneless lamb, * cut into 1/4-inch thick strips|
|1 tablespoon freshly grated lemon zest|
|4 (6-inch round) flatbreads, warmed|
|1/2 cup cherry tomatoes, quartered|
|1 small (1/2 cup) cucumber, finely chopped|
|1/4 cup crumbled feta cheese|
- Combine all tzatziki sauce ingredients in bowl until well mixed. Set aside.
- Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Add garlic, oregano, salt and pepper; stir until well mixed.
- Add lamb; cook 8-10 minutes or until lamb reaches at least 145ºF or desired doneness. Remove skillet from heat. Stir in lemon zest until lamb is evenly coated.
- Spread tzatziki sauce evenly onto 1 side of each flatbread. Top each with lamb; garnish with tomato and feta cheese. Fold flatbread over filling.
Calories 580 calories, FatContent 31 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 105 milligrams, SodiumContent 950 milligrams, CarbohydrateContent 42 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 33 grams
SPICED LAMB FLATBREADS RECIPE | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 7 hours 20 minutes
|1.4 kg lamb shoulder bone in|
|1 teaspoon cumin seeds|
|2 teaspoons coriander seeds|
|1 teaspoon fennel seeds|
|1 pinch of saffron|
|½ a bunch of fresh thyme (15g)|
|1 sprig of fresh rosemary|
|100 g unsalted butter (at room temperature)|
|1.5 kg large ripe tomatoes on the vine|
|1 bulb of garlic|
|200 g plain wholemeal flour plus extra for dusting|
|2 cos lettuce|
|2 tablespoons rose harissa|
|½ a bunch of fresh mint (15g)|
|150 ml Greek yoghurt|
|1 tablespoon red wine vinegar|
|½ a medium red cabbage|
|½ a bunch of fresh flat-leaf parsley (15g)|
|2 tablespoons red wine vinegar|
|1 pinch of ground cloves|
- Preheat the oven to full whack (240ºC/475ºF/gas 9).
- Using a sharp knife, score a criss-cross pattern into any fat on the lamb shoulder.
- Pound the cumin, coriander and fennel seeds, the saffron and a good pinch of sea salt and white pepper in a pestle and mortar. Strip in the rosemary leaves and 2 thyme sprigs, finely grate in the orange zest, then muddle in the softened butter until combined.
- Rub all over the lamb, then tightly wrap in a layer of damp greaseproof paper and tin foil. Put into a roasting tray and place on the top shelf of the oven.
- Immediately reduce the temperature to 130ºC/250ºF/gas ½, and cook for 7 hours, or until falling off the bone.
- Halve the tomatoes and place in a large roasting tray with the bulb of garlic. Strip in the remaining thyme leaves, drizzle with oil and season with salt and black pepper.
- Place in the oven, underneath the lamb, for the last 4 hours, so the tomatoes are super-soft and caramelized.
- To make the pickle, finely slice the cabbage, then roughly chop the top leafy half of the parsley. Place in a large bowl and mix well with the vinegar and cloves.
- For the flatbreads, mix the flour, a good pinch of salt and 120ml of cold water into a dough. Knead on a clean flour-dusted surface for 2 minutes, then divide into 8 balls. Roll each into a thin round.
- In batches, cook the flatbreads in a large non-stick frying pan for 1 minute on each side, or until cooked but not coloured. Keep warm, wrapped in foil as you go.
- Shred the lettuce, then halve the pomegranate and, holding one half cut side down in your fingers, gently bash it with the back of a wooden spoon so all the seeds tumble out, and repeat.
- Decant the harissa into a bowl and season to perfection. Pick the mint leaves, pound in a pestle and mortar, then mix with the yoghurt and vinegar.
- Once ready, remove the tomatoes from the oven, squeeze the soft garlic out of their skins and mix. Using two forks, shred the lamb, removing and discarding the bones and any wobbly bits.
- Serve everything in the middle of the table and let everyone build their own delicious flatbread.
Calories 416 calories, FatContent 22.9 g fat, SaturatedFatContent 10.3 g saturated fat, ProteinContent 26.7 g protein, CarbohydrateContent 28.2 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 1 g salt, FiberContent 6.9 g fibre
LAMB FLATBREAD PIZZA | HEALTHY RECIPE | WW UK
Provided by: WEIGHTWATCHERS.COM
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
|250 g White Self Raising Flour plus extra for dusting|
|375 g 0% fat natural Greek yogurt|
|4 spray(s) Calorie controlled cooking spray|
|250 g Lean Lamb Mince (less than 16% fat), raw|
|1.5 teaspoons, level Ground Cumin|
|1 teaspoons, level Coriander, Dried|
|0.5 individual, medium Cucumber roughly chopped|
|0.5 small Red onion(s) finely sliced|
|40 g Pomegranate seeds|
|100 g Rocket|
- Preheat the oven to 200°C, fan 180°C, gas mark 6. In a medium bowl, combine the flour and 250g of the Greek yogurt. Mix together with your hands until you have a soft, uniform dough. Tip out onto a large piece of baking aper, lightly floured, and roll out into a large rectangle (around 45cm x 30cm).
- Place on a baking tray and cook in the oven for 15 minutes, until golden and lightly crisp. If the dough puffs up in the oven, simply prick it with a fork when you take it out, and it will deflate.
- While the pizza base is baking, mist a large nonstick frying pan with cooking spray and place it over a medium-high heat. Add the lamb mince, ground cumin and ground coriander, season, and cook for 7-10 minutes until well browned.
- Once the pizza base is cooked, spread over the remaining Greek yogurt and sprinkle over the spiced lamb mince. Add the cucumber, red onion and pomegranate seeds. Garnish with a few rocket leaves. Cut into 4 and serve
immediately with the remaining rocket on the side.
Calories 187 kcal
How to cook Lamb flatbread pizza?
Preheat the oven at 180C. Take 1 flatbread and spread 2 Tbsp of mint sauce all around the pizza. Spread the cooked lamb mix over the flatbread all the way to the edges. Add toppings, olive oil and mozzarella.?
What is Greek flatbread made of?
Greek Flatbread is round flatbread recipe which is mix with water, yeast, milk, olive oil and flour. It is perfect for sandwiches and dipping sauces. Add the milk, ½ cup of water and yeast in a large cup. Mix it together In a separate large bowl, add the flour, 1 tablespoon of olive oil, salt and sugar.
How to cook tzatziki flatbread?
Preheat oven to 375°F. Spray baking tray (s) with nonstick cook spray. Spread flatbreads in a single layer and cook for 2-3 minutes, until lightly toasted. Top with cooked lamb, red onion, cherry tomatoes, cucumber, and feta cheese. Spoon tzatziki generously over the top of the flatbread.
Can you cook Greek yogurt flatbread in a cast iron skillet?
Cook the Greek yogurt flatbread for a few minutes on each side. The flatbread will puff up and char in certain parts (that’s OK! – it adds flavour!). Repeat with the remaining dough pieces until all the flatbreads are cooked. Make sure your cast iron skillet is hot before cooking the homemade flatbread. Don’t overmix the dough.