HERB CRUSTED WELSH LAMB IN A CORIANDER FLATBREAD

INGREDIENTS (serves 4)

For the Lamb: 2 Welsh Lamb neck fillets (approx 800g total), at room temperature; 1tsp dried thyme; 1tsp dried oregano; 1tsp dried sage; 2tbsp olive oil; salt For the Flatbread: 240g plain or wholemeal flour; ½tsp baking powder; ¼tsp salt; 1tsp ground coriander; 30ml oil; 60ml water; 50ml whole milk For the Filling: 30g coriander, roughly chopped; 100g cherry tomatoes, halved; 50g feta, cubed; 50g green olives, pitted; 1½tbsp Sriracha sauce

METHOD

1. For the Lamb: Preheat oven to 200°C (180°C fan). Pat the lamb dry then season with salt and rub with 1 tbsp of olive oil.

2. Heat an oven-safe pan to a high heat and quickly seal lamb fillets on all sides. Mix the thyme, oregano and sage with the remaining oil. Spread over the tops of the fillets.

3. Put the dish into the oven and cook for around 15 minutes if you like your lamb rare, and an extra 5-10 minutes if you prefer it less pink. If you have a meat thermometer you can check more thoroughly – 60°C is medium rare, 70°C is medium and 75°C is well done.

4. For the Flatbread: In a bowl mix the flour, baking powder, ground coriander and salt. 5. Mix the oil, water and milk in a jug, make a well in the dry ingredients, pour in the wet and mix together.

6. Gently roll into a ball on a lightly floured surface – don’t over work, it’ll make the final result tough.

7. Cut the dough into four even chunks. Work each piece into a circle about seven inches wide.

8. Put a nonstick pan on a high heat and cook each flatbread for 30-60 seconds on each side, so that it has just a tiny bit of colour – you don’t need longer. Wrap all the flatbreads in a warm, slightly damp tea towel as you work, to keep them soft. 9. To construct: When the meat is cooked, remove from the oven and cover the dish with foil to let the lamb rest for a couple of minutes. Transfer to a board and slice the lamb into 1.5cm pieces. 10. Grab a flatbread and sprinkle with coriander and a generous portion of lamb. Add a sprinkling of feta, tomatoes and olives. 11. Fold your flatbread in to create your wrap.