Serves 2 | time 40 minutes (plus marinating time)
Prep 30 minutes | Cook 10 minutes
- 4 small Lamb chops (275g)
- Good handful of fresh mint
- Red chilli to taste, sliced
- Radish, sliced
- 1 x tsp salt
- 1 x Garlic clove grated
- 1 x tsp turmeric
- 1 x tsp cumin seeds
- 1 x tsp smoked paprika
- 1 x tsp oregano
- 1 tbsp preserved lemon peel, diced
- 4 tbsp plain yoghurt
- 4 tbsp self raising flour (plus extra for dusting)
- Handful parsely
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Put all the rub spices (apart from the Lemon Peel) into a hot pan and toast till it smells great.
Grind it up in a pestle and mortar, adding the preserved lemon and grind until it’s a salty sour paste
Make thin slices in the meat and fat and work the paste into these grooves and leave for at least 4-6 hours or overnight
Put all the flatbread ingredients in a mixing bowl with a pinch of salt, add a bit of olive oil until it comes together nicely.
Separate into two and roll out to a rough egg shape.
Get a pan really hot and fry the meat until you have a fantastic black crust on the outside of the lamb. It won’t take long for the lamb to cook maybe 2-3 mins each side.
Once cooked put aside to rest while you make the flatbreads.
Dry fry the bread in a hot pan or griddle pan for a few minutes each side until they have a nice colour.
Arrange the flatbreads on a board and spread with hummus, place the hot crispy meat on the hummus and delicately place raw radish, mint and red chilli on top before serving.