Moroccan lamb flat breads

Dream of Marrakesh with this wonderfully aromatic Moroccan lamb kebab. With just a few ingredients, you’ll have an easy marinade for our free-range lamb leg steaks – and if you can’t find flat breads then pitta breads will do just fine. Crunchy cucumber and tomatoes add a great texture and when combined with the rocket and yoghurt dressing you’ll have a deliciously authentic kebab.

25 mins

2

Easy

• 2x 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

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.