On the Coals Lamb Flatbread by Tommy Banks
- Meat & Poultry
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.
