British Lamb with Mint & Redcurrant served in a Whopping Flatbread.
July 10, 2014
Leg of English Lamb, stuffed with red currants & mint, best mates...... and all wrapped up in a hot flatbread with abundant salad and a minty yogurt dressing.... Epic.
- Prep: 15 mins
- Cook: 4 hrs
- Yields: 6 Generous
In a bowl add breadcrumbs, red currants, ripped mint, oil, cider vinegar and season well, give it a good squidge and mix with your hands to make a loose stuffing. Press into the cavity of the lamb leg, and tie up with string. Place any left over stuffing mix in a oiled baking tin and bake along side the lamb for the last hour of roasting.
In a large roasting tray, add the roots, garlic heads, bay leafs and the bone, place the joint on top, drizzle with more rapeseed oil, season well and place in oven at 140c for 3-4 hrs.
Today we served the lamb with whopping flatbreads, a grated salad and spoonfuls of minty yogurt. Simply make a dough. You will knead oops..... I mean need,
560g Strong White Flour
10g Sea Salt
300ml Tepid Water
5g Dried Yeast
In a bit bowl, add the flour and salt and mix up a bit with a fork. Mix the yeast, oil and tepid water together and empty into the bowl. Bring the dough together, then turn out onto a work surface and knead for 15 mins. Build a virtual bakery and vision it….you are the baker so………I am a baker, wow!
My hands are strong and tingle with warmth, I smell the yeasty aromas, my heart is beating a little faster, I love my dough, I can feel it with my fingertips, I notice my excitement, my tongue and mouth begins to salivate, it won’t be too long until I get to eat this beautiful, baked dough, and too my friends…I love the look on their faces as they walk into the kitchen, it’s like their eyes can also smell the baked bread, infused with love.
Truly love your dough with all your heart and knead to a smooth, elastic dough (good workout too!). Place back in the bowl and cover with cling film. Leave it in a warm place to grow to twice its size – check it out approx 1 hour….excited?
Here is the fun part, over a medium heat place a wok pan upside down, oil with kitchen towel, divide the dough into 12 portions, pat it out with the palm of your hand then fling the dough around, like a pizza dough, stretching it as you go until wafer thin, throw it on the wok for 30-60 seconds each side until golden and bubbling with air pockets, make a stack, keeping them warm.
Carve of shred the lamb, dollop the minty yogurt onto the warmed flatbread, a heap of salad and a heap of lamb and stuffing. Epic.