Charred Lamb Flatbread with Wild Garlic Salsa Verde

Ingredients

Ingredients for 2 servings

• For the flatbreads
• 200g Plain Flour
• 1 tsp Salt
• 100ml Warm Water
• 2 tsp Oil
• For the sauce
• 100g Wild Garlic, finely sliced
• 5 sprigs Fresh Mint, finely sliced
• 75g Olive Oil
• 2 Red Chilies, finely diced
• 20ml White Wine Vinegar
• For the lamb
• 1 Butterflied Leg of Lamb
• 3 Red Chilies
• 30g Fresh Mint
• 5 cloves Garlic
• 30g Parsley
• For the salad
• 50g Rocket
• 3 Asparagus Spears
• 20g Green Beans
• 50g Houmous

Method

1. 1For the lamb put the chilies, mint, parsley and garlic into a food processor and pulse until you have a rough consistency.
2. 2Season the lamb all over and char on a chargrill or in a pan on both sides, remove and rub the chilli mix all over. Cook until you reach an internal temperature of 53 degrees. Let it rest for 20-30 minutes before slicing finely.
3. 3For the flatbreads, add the flour and salt to a large bowl and trickle in the water bit by bit. Mix the water and flour mixture together.
4. 4Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Knead for 5 minutes.
5. 5Heat a large frying pan over a medium heat. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan.
6. 6Quarter the dough and create flatbread shapes. Cook each flatbread for about 2 minutes on one side until slightly puffed up. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown.
7. 7For the salsa verde, finely dice all ingredients and mix with the vinegar and oil, season to taste.
8. 8For the salad, peel and blanch the asparagus for 1 minute, cool down in ice water. Repeat for the green beans. Slice both finely and mix with the rocket.
9. 9To assemble, spread the houmous on the flatbreads followed by the salad. Place the sliced lamb on top and drizzle over the salsa verde.