On the Coals Lamb Flatbread by Tommy Banks | Recipe by sousvidetools.com
On the Coals Lamb Flatbread by Tommy Banks
Ingredients
Herb Dressing
- 50g Parsley
- 30g Garlic Cloves
- 30g Lovage Leaves
- 250g Olive Oil
- 25ml Lemon Juice
- 6g Maldon Salt
- 50g Honey
- 70ml Apple Juice
- 10g Sesame Oil
- 3g Dashi Granules
Lamb Kebab
- 1kg Lamb Mince
- 250g Pork Mince
- 100g Lardo Mince
- 150g Minced Chicken Livers
- 100g Minced dates
- 100g 5mm Diced Onion
- 150g Gluten free Breadcrumbs
- 20g Minced Garlic
- 15g Salt
- 20g Black Pepper
- 50g Dried Mint
Lovage Yogurt
- Lovage oil
- Yogurt
- Salt
Green Oil (Generic)
- Oil
- Your preferred choice of herbs
Flatbreads
- 1:1 – Self raising flour to yogurt
- (Use a Greek style yogurt, you don’t want a thick yogurt. The wetter the yogurt the better the rise and softer texture)
- Salt
- Baking powder – 1 tsp to each 500g net weight. i.e 250g Flour + 250g Yogurt.
Beurre Noisette
- 500g Butter
- Half a lemon
- 100g Capers
Pickled Chillies
- 500g Jalapeno
- Salt
- Water (white wine)
- Sugar
- White wine vinegar
Method
This herby, lamb BBQ dish is perfect for the Kasai Konro Grill. This satisfyingly fresh recipe has been created by our brand ambassador Tommy Banks.
This is a great weekend feast and a lot of it can be made in advanced. Why not double up the quantities and for a midweek pleaser?
Herb Dressing
- Combine and blend everything together to a fine dressing.
Lamb Kebab
- Combine and mould into small kebabs. (Can be made in advanced and frozen).
Lovage Yogurt
- Begin by hanging your yogurt overnight in muslin to ensure a firmer texture.
- Add in oil until a smooth green yogurt is made.
- Season and reserve until needed.
Green Oil (Generic)
- 1:1 – Oil to herb
- Blend your herbs and then squeeze the water out.
- Heat an equal quantity of oil to 80c.
- Add the oil and herbs to a blender and blend for 8 minutes.
- Leave this mix to infuse overnight then pass.
Flatbreads
- Bring all ingredients together and let rest for 30 minutes.
- Portion into 30g balls and on a bed of plain flour roll out the dough into rounds.
- The final flatbreads want to be 70mm thick.
- Cook on the Kasai grill until lightly charred and puffed. Brush with beurre noisette.
Beurre Noisette
- Add the butter to a small saucepan and begin to cook on a high heat.
- The butter will begin to foam.
- Once the milk solids have sunk to the bottom of the pan and caramelised you will be close.
- Keep cooking until the butter is a golden-brown colour with a nutty aroma.
- Add in half a lemon and set aside.
- Add capers to the butter for the finished dish.
Pickled Chillies
- Slice Jalapenos and cover in salt – leave for 20 minutes.
- Rinse off the salt and pat dry.
- To make the pickle combine equal weights of Sugar, Water (white wine) & White wine vinegar. Bring the mix to 72ºC while whisking to dissolve the sugar.
- Place the chillies in a jar and cover with the hot pickle, place the lid on top and allow to cool before storing. Best left to infuse for one week before use.
Video
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