Spiced Welsh Lamb flatbreads with fatoush recipe by Simon Henbery

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This Moroccan-inspired recipe will help you escape the dull British winter...

Simon Henbery lamb recipe
Professional Chef, Simon Henbery, from South London has spent the last 16 years in some of the Capital's top kitchens, including three years as the Head Chef at Jamie Oliver's Fifteen restaurant.

Here he's divulged his favourite Welsh lamb recipe to help you add a splash of colour to your dinner table...

Spiced Welsh Lamb flatbreads with fatoush

Cooking Time: 1 hr
Serves: 4

Ingredients:

Butterflied leg of Welsh Lamb

Marinade:
100ml olive oil
½ a bunch of coriander
2 cloves of garlic
2 lemons
½ red chilli
1tsp cumin seeds
1tsp coriander seeds
4 cardamom pods
1tsp ground cinnamon
½ tsp all spice

Fatoush:
1 cucumber
200g cherry tomatoes
½ red onion
6 radishes
2 pitta bread
1 clove garlic
1 bunch parsley
1 lemon
1 tbsp sumac (Mediterranean sour spice made from dried berries)
1 pomegranate
Olive oil
1 packet of lambs lettuce

Method:

Pre-heat your oven to Gas Mark 3, 160°C, 325°F.

Toast the cumin, coriander seeds and cardamom pods then grind in a pestle and mortar.

Cut the coriander roughly. Place in a blender with the spices, chilli and garlic. Now put the zest and juice of the lemon into the blender – blend to a smooth paste with the olive oil. Rub the marinade over the Welsh Lamb and leave in the fridge over night.

Next, grill the Welsh Lamb on a griddle pan or BBQ for around ten minutes and place in the oven for a further 30 minutes at 160°C. Let the meat rest for 10 minutes before carving.

Now prepare the fatoush. Tear the pitta bread into small pieces, drizzle with olive oil and bake in the oven until golden and crisp.

Peel the cucumber, cut it in half lengthways and scoop out the seeds with a spoon. Chop the cucumber into dice size chunks and cut the cherry tomatoes in half, put into a bowl with some finely chopped red onions.

Peel the garlic clove and grate it. Slice the radishes, pick the leaves from the parsley and add them both to the bowl.

Remove the seeds from the Pomegranate and place them along with the pitta bread, sumac and lemon juice into the bowl. Add a good splash of olive oil and season well. The salad should be pretty sharp; if not add a pinch more sumac and a squeeze of lemon.

Now serve the foutash with the Welsh Lamb, yoghurt, red onions and some leaves.

Will you be trying this recipe?


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