Moroccan Lamb Flat Breads

Time

Serves

Ingredients

• 2 Field & Flower lamb leg steaks
• 1tbsp olive oil
• 1tbsp harissa
• 1tbsp ras el hanout
• 4tbsp Greek yoghurt
• 1 garlic clove, minced
• 1 handful of mint leaves, chopped
• 1 tomato, chopped
• ¼ cucumber, chopped
• 30g rocket, chopped
• 2 flatbreads or pitta breads
• Sea salt & freshly ground black pepper

Instructions

1. Marinate the lamb leg steaks in the olive oil, harissa, ras el hanout, salt and freshly ground black pepper.
2. In a separate bowl mix together the Greek yoghurt, garlic and mint.
3. Heat a heavy based frying pan or griddle pan until very hot and place the lamb leg steaks into the pan for 2-3 minutes on each side (for medium). Once cooked, remove from the pan and cover with foil and leave to rest for at least 5 minutes before slicing into strips.
4. While the steaks are resting, combine the tomato, cucumber and rocket to serve inside the flatbread.
5. To serve, heat the flatbreads through by toasting them and top with salad, followed by the sliced lamb leg steaks and the yoghurt dressing.