Lamb with wild garlic yoghurt and flatbread recipe
This Easter why not get creative and turn your leftover roast lamb into a delicious meal with wild garlic yogurt and freshly made flatbreads
Ingredients:
Flatbreads:
50g vegetarian (non-Parmesan) hard cheese, grated
500g Self Raising Flour
500g Yeo Valley Organic Yoghurt
2 tbsp. Olive Oil
1 tsp. Salt
20g Wild Garlic—finely sliced
1 tsp. Cumin seeds
Lamb:
500g Leftover roast lamb Few sprigs of rosemary
1 tbsp. Olive oil
Garlic Yoghurt:
50g Olive Oil
15g Wild Garlic
350g Yeo Valley Organic Yoghurt
1 tsp. salt
%20(800%20%C3%97%20500%20px).png)
Method:
- In a large bowl mix together all the ingredients for the yoghurt flatbreads until it just comes together. Make into about 250g balls & squish out with your hands until they roughly fill the base of a medium size frying pan. Roughly 25cm. Add 1 tbsp. Olive Oil to a hot pan & gently fry for 8—10 mins each side.
- Pull the lamb apart & add to a frying pan along with the olive oil & rosemary sprigs. Fry until the edges start to go crispy & caramelised.
- Meanwhile add the wild garlic, olive oil, salt & 50g of yoghurt to a blender & blitz until smooth. Mix through the remaining yoghurt & put in a dish to serve.
- Serve in the middle of the table ready for everyone to tuck in & share.
Read more: The only cocktails you need this Easter
Read more: Alexandrian calamari tagine recipe
Keep up with the top stories from Reader's Digest by subscribing to our weekly newsletter
