Chatsworth Farm Shop – Lamb Flatbreads
This lamb flatbread recipe is the perfect summer alternative to a traditional Sunday roast, and a makes a great dinner to enjoy with the whole family. The recipe uses fresh, seasonal ingredients, all of which are available to purchase at Chatsworth Estate Farm Shop or via their online delivery service! Watch the video below for a full recipe demonstration by Ross Forder, Head Chef of the Brasserie at The Devonshire Arms Hotel & Spa, Bolton Abbey.
You will need:
For the lamb
½ leg of lamb
1 chicken stock cube
1 ltr warm water
1 dried chilli
4 garlic cloves peeled and crushed
For the glaze
100g Chatsworth flower honey
100g water
10g coriander powder (seeds preferable)
10g cumin powder (seeds preferable)
For the flatbreads
180g natural yog
200g flour plain
Pinch of salt
For the vegetables (seasonal greens of your choice)
250g asparagus
200g broccoli
100g fine beans – or peas if available
½ courgette sliced
100g gooseberries halved
Bunch rocket or watercress
Fine chopped mint and coriander
½ red onion fine sliced
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Method:
Place lamb, stock, chilli and garlic in roasting tin, brush with glaze and cover – place in a preheated oven at 150 degrees Celcius for 2½-3hrs or until tender and falling from the bone. In the last 30–40 minutes, brush the lamb with glaze every 10 minutes - remove the lid for this part.
To make the flatbreads, mix the yoghurt, flour and salt together, then knead until smooth for 5 minutes. Allow to rest for 20 mins. Once rested, portion and roll out into thin rounds. Pan fry until golden on both sides.
For the vegetables, dry pan roast the hard veg then add oil to smoke lightly and cover. Next pick the lamb meat off the bone and shred with two forks. Mix the picked lamb with gooseberries herbs and finely sliced red onion. Top your flatbreads with lamb mixture and vegetables, finishing with additional yoghurt and honey - wrap and enjoy!