Lamb breast with flatbreads and homemade sauces
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Loading... - Ivana Lucija
- 17 Jun 2021
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For the flatbreads
organic white flour 300g
fine semolina 100g
tepid water 250ml
Greek yogurt 2 tbsp
dried yeast 1 tbsp
olive oil 50ml
salt 1 tbsp
caster sugar ½ tbsp
sumac, za’atar and oregano a sprinkle
For the tomato, red pepper and orange sauce
tomatoes 250g, chopped
red romano peppers 2, chopped
orange ½, chopped, with its peel
orange juice of 1
garlic 4 cloves, peeled
olive oil 150ml
oregano 1 tsp
salt and pepper to taste
For the chilled yogurt, cucumber, dried apricot and pine-nut sauce
strained Greek yogurt 400g
cucumber 1, diced, not peeled
dried apricots 150g, chopped
pine nuts 1 tbsp, toasted
fresh mint leaves a handful, chopped
garlic 1 clove, peeled and crushed
olive oil 100ml
salt
For the sweet chilli and sesame sauce
red chillies 500g, de-seeded and roughly chopped
ripe tomatoes 400g, chopped
caster sugar 200g
white sesame seeds 2 tbsp
For the lamb breast
lamb breast 1kg, rolled and tied (ask your butcher to do this)
salt and pepper
olive oil about 50ml
lemon 1
orange 1
red chillies 2, chopped
green chillies 2, chopped
water 200ml
To make the flatbreads, mix all the ingredients except the sumac, za’atar and oregano in a bowl, then knead well for about 10 minutes or until the dough is soft and elastic. Rest for at least 30 minutes.
When ready to roll, flour a flat surface and take a piece of dough as big as a walnut. Roll it out as thinly as possible and fry it in a pan with a touch of oil. Make sure your heat is low and cook it on both sides until golden.
When ready to eat, drizzle with olive oil and sprinkle some sumac, za’atar and oregano over the top.
To make the tomato sauce, place all the ingredients in a pan and cook gently until everything is soft and sweet. This should take about 30-40 minutes. Remove from the heat, allow to cool a little and blitz to a smooth paste. This sauce is great hot or cold.
To make the chilled yogurt sauce, place all the ingredients in a bowl and mix well. Adjust the seasoning and chill in the fridge until needed.
To make the sweet chilli sauce, place all the ingredients in a pan and cook gently for 20-25 minutes with the lid on. Everything should be soft and glossy by this time. Allow to cool for a while, then blitz until smooth. If you prefer the sauce to be more chunky, omit the blitzing. It keeps well refrigerated.
To make the lamb breast, place the lamb on a baking tray and rub with salt, pepper and oil. Cut the lemon and orange in half and squeeze the juice over the lamb and leave the fruits in the tray. Add the chillies and about 200ml of water and cover with baking paper.
Place in the oven and cook at 180C/gas mark 4 until soft and tender. This may vary depending on your oven and the lamb. It can take up to 2½ hours, but usually it takes less. The lamb is ready when it’s soft and falls apart when poked with a fork.
When the lamb is ready, remove from the oven and allow it to cool down before putting it in the fridge. You want the lamb to be really cold.
Before you serve it, cut nice thick slices of it and pan-fry on both sides. Do this by heating a non-stick pan over a medium heat and crisping the lamb slices for a couple of minutes on both sides. When you pan-fry the lamb you don’t need any extra oil as the lamb releases enough fat.
