A delicious and fresh recipe that's perfect for lamb whilst it's in season.
This can either be made in the oven as instructed or on a BBQ for summer. Team with lots of fragrant herby pomegranate couscous and a molasses and lemon dressed green salad.
In a small pan over a low heat, heat the butter, milk and salt until the butter has melted. Pour the mixture into a large bowl containing the flour. Kneed well for a few minutes until a smooth dough is formed and wrap in clingfilm. Allow to rest at room temperature for twenty minutes whilst you prepare the lamb koftas. Preheat the oven to 180C.
In a bowl, mix together the shallots, garlic, lamb and spices , a pinch of salt and pepper until well combined. Make into 9 koftas and heat a griddle pan. Char the lamb koftas until browned and then pop them onto a baking tray and cook for 10 minutes in the oven whilst you make the flatbreads.
To make the flatbreads, divide the dough into four. Roll into a ball and flatten with your palm. Flour the work surface and roll each piece into the size of a small plate and about just under half a centimetre thick. Pop a frying or griddle pan on a medium heat and add a drizzle of olive oil. Fry each flatbread for a minute or two on each side until golden brown. To make the mint dressing, mix the chopped mint, white wine vinegar and red current jelly in a small bowl.
Spread each flatbread with natural yoghurt, top with 3 lamb koftas and drizzle with the mint sauce. Scatter with shaved cucumber, red onion and garnish with extra fresh mint. Serve immediately.