On the Coals Lamb Flatbread by Tommy Banks

Method

This herby, lamb BBQ dish is perfect for the Kasai Japanese Grill. This satisfyingly fresh recipe has been created by our brand ambassador Tommy Banks.

This is a great weekend feast and a lot of it can be made in advanced. Why not double up the quantities and for a midweek pleaser?

Herb Dressing

• Combine and blend everything together to a fine dressing.

Lamb Kebab

• Combine and mould into small kebabs. (Can be made in advanced and frozen).

Lovage Yogurt

• Begin by hanging your yogurt overnight in muslin to ensure a firmer texture.
• Add in oil until a smooth green yogurt is made.
• Season and reserve until needed.

Green oil (generic)

• 1:1 – Oil to herb
• Blend your herbs and then squeeze the water out.
• Heat an equal quantity of oil to 80c.
• Add the oil and herbs to a blender and blend for 8 minutes.
• Leave this mix to infuse overnight then pass.

Flatbreads

• Bring all ingredients together and let rest for 30 minutes.
• Portion into 30g balls and on a bed of plain flour roll out the dough into rounds.
• The final flatbreads want to be 70mm thick.
• Cook on the kasai grill until lightly charred and puffed.

Pickled Chillies

• Slice Jalapenos and cover in salt – leave for 20 minutes.
• Rinse off the salt and pat dry.
• To make the pickle combine equal weights of Sugar, Water (white wine) & White wine vinegar. Bring the mix to 72ºC while whisking to dissolve the sugar.
• Place the chillies in a jar and cover with the hot pickle, place the lid on top and allow to cool before storing. Best left to infuse for one week before use.