Butterflied Lamb with Homemade Flatbread

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 4
Moderate
Time: 1 hour + 1 hour marinating

INGREDIENTS:

Lamb
4 rosemary sprigs
1 tablespoon thyme leaves
1 tablespoon oregano leaves
4 garlic cloves
¼ cup honey
1 lemon, zest finely grated, juiced
1 tablespoon red wine vinegar
¼ cup olive oil 
1kg butterflied lamb, excess fat trimmed
1 teaspoon sea salt
½ teaspoon cracked pepper

Flat Bread
4 cups plain flour
50g butter, melted
1 tsp salt

METHOD:

  1. For the lamb, use a mortar and pestle to grind the herbs and garlic until combined. Add the honey, lemon zest, juice, vinegar and oil. Mix all the ingredients with a spoon until well combined. Place the lamb into a glass or ceramic dish and pour the marinade over and turn to coat. Cover with plastic wrap and marinate in the fridge for 1 hour.

  2. Meanwhile, to make the flatbread, place the flour onto a clean work surface (or into a large bowl). Make a well in the centre of the flour and add the butter, salt and 1¾ cups warm water. Using your hands, slowly incorporate the flour into the wet ingredients. You may need more flour to ensure the dough doesn't stick. Knead the dough for 5 minutes. Transfer to a large bowl, cover with plastic wrap or a clean tea towel and set aside to rest for 30 minutes. 

  3. Dust the work surface with flour and divide the dough into 8 small balls. Using a rolling pin, roll out the dough until 5mm thick. Keep covered until time to cook. 

  4. Preheat a barbecue hotplate over a low heat. Oil it well, then add the lamb. Cover (with an upturned roasting pan if your barbecue doesn't have a lid) and, for medium-rare, cook for 35 minutes, turning every 5 minutes to ensure even cooking. Transfer to a board, cover with foil and rest for 20 minutes.

  5. While the meat rests, heat the barbecue grill plate over a medium heat. Cook the flatbread for 2 minutes on each side or until lightly charred.

  6. Season the meat with salt and pepper and thinly slice. Serve immediately with the flatbread.

Season the meat just prior to cooking as the salt will draw out the moisture and you don’t want to end up with a dry piece of lamb. You can marinate the meat for up to 8 hours, if you prefer.