Crusted lamb skewers with dill flatbreads and garlic yogurt
- Preparation and cooking time
- Total time
- + marinating + resting
- Easy
- Serves 2
Skip to ingredients
- 300g lamb neck fillettrimmed of fat and cut into bite-sized pieces
- ½ tsp fennel seedscrushed
- ½ lemonjuiced
- ¼ tsp dried chilli flakes
FLATBREADS
- 150g natural yogurt
- 175g self-raising flourplus extra for dusting
- ½ tsp baking powder
- ½ a small bunch dillchopped
- for brushing and frying groundnut oil
GARLIC YOGURT
- 150g natural yogurt
- a handful dillchopped
- ½ cucumberdeseeded and finely diced
- 1 clove garliccrushed
Nutrition: per serving
- kcal822
- fat34.7g
- saturates15g
- carbs79.4g
- sugars12.9g
- fibre4.7g
- protein45.6g
- salt2.9g
Method
step 1
Toss the lamb pieces in a bowl with the fennel, lemon juice, chilli and some seasoning. Leave to marinate for 1 hour.
step 2
To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder, dill and 1/2 tsp of salt. Knead briefly to bring together as a dough, then leave in a covered bowl for 30 minutes.
step 3
To make the garlic yogurt, combine all the ingredients in a bowl, season, then chill.
step 4
Divide the dough into 4 and roll each out to 18cm circles on a lightly floured worksurface. Heat a heavy non-stick frying pan over a medium-high heat. Lightly brush 1 flatbread with oil and cook in the pan for 2-3 minutes on each side or until it puffs up and turns a golden colour. Keep warm, wrapped in foil inside a tea towel, while you cook the rest.
step 5
Heat the oven to 240C/fan 220C/gas 8. Thread the lamb pieces onto 4 long metal skewers and balance across a shallow foil-lined baking tray, ensuring the lamb does not touch the base. Cook for 15 minutes or until starting to catch and char at the edges. Rest for 5 minutes under foil then serve with the flatbreads and garlic yogurt.
