Hogget/Lamb with flatbread, avocado butter, chill & lemon dressing.
For the flatbread
Ingredients
- 400g Self raising flour
- 350-400g Yoghurt
- 1 tsp bicarbonate
- Salt
Method
Mix all the above… roll out and cook in a hot dry pan.
For the avocado butter
Ingredients
- 1 avocado
- 20g soft salted butter
- 1 lime
- 1 tsp chopped parsley
- 1 tsp chopped dill
For the lamb
Ingredients
- 1 neck fillet of lamb finely diced
- Black pepper
- 1 tsp Allspice
- Pinch of cinnamon
- Grated nutmeg
- 1 tsp dried oregano
- 1 tablespoon chopped mint
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped parsley
- Salt & olive oil
Method
Mix all the ingredients together and marinade for 30 minutes. Sauté the marinated lamb in a pan and keep pink. Remove and rest.
For the chilli lemon dressing
Ingredients
- 1 diced green chilli
- Handful of chopped parsley
- 2 lemon juiced
- 2 crushed garlic cloves
- 2 tablespoons White wine vinegar
- Handful of toasted Pine nuts to garnish
Method
Mix all, taste and season.
To serve spoon the avocado butter onto a plate, add the lamb, spoon over the lemon sauce and scatter with the pine nuts. Flatbread on the side.
Recipe presented by Matt Tebbutt using the 990 EL at Humble by Nature
