Lamb flatbreads with pickled cucumber and elderflower yoghurt

Name: Lamb flatbreads with pickled cucumber and elderflower yoghurt
Cook time: 1 h
Total time: 1 h
Cuisine: European, British
Ingredients: 375g of self-raising flour, plus extra for dusting; 1 tsp baking powder; 1 pinch of salt; 350g of Greek yoghurt; 2 garlic cloves, crushed; 1 bunch of flat-leaf parsley, roughly chopped; 40g of unsalted butter, room temperature; 3 lamb leg steaks, weighing approx. 200g each; 1 dash of olive oil; 1 garlic clove; 2 sprigs of fresh thyme; 1 knob of butter; sea salt; freshly ground white pepper; 500g of Greek yoghurt; 1 red onion, thinly sliced; 1 lemon, juiced; 1 tbsp of elderflower, fresh, or fresh mint when out of season; 2 tsp black onion seeds; sriracha, to taste; fresh herbs, such as mint, parsley and chervil, roughly chopped; 50g of caster sugar; 50g of cider vinegar; 1 cucumber, peeled and cut into matchsticks

Instructions

Cook:1h

This flatbread recipe is ideal for when you've got friends over, as it's ready in under an hour. Tender lamb is paired with yoghurt and cucumber, all placed on top of homemade flatbreads brushed with garlic butter.

Updated at: Fri, 13 Dec 2024 21:51:12 GMT