Scotch Lamb Flatbreads with Rocket, Pomegranate, and Salsa Verde
Leftover roast Scotch Lamb PGI (or a small Scotch Lamb leg steak or fillet, seasoned well, seared to pink and cut into slices)
Drizzle of extra virgin olive oil
Squeeze of fresh lemon juice
Scattering of pomegranate seeds
Salt and pepper to taste
For the Salsa Verde – combine all ingredients and blitz in a food processor:
30g each of parsley, mint and basil
1 tbsp small capers (well washed if brined)
Zest of an unwaxed lemon
1 clove garlic
2-3 anchovy fillets (optional)
50ml extra virgin olive oil
Pinch of sea salt - to taste
300g plain flour, plus extra for rolling
Large pinch of sea salt
50ml olive oil
3-4 tsp sunflower or rapeseed oil for cooking
1. Mix all the flatbread ingredients (except the oil) to form a dough. You should be able to work it with your hands, if it is sticky add a little more flour. Knead briefly, wrap in cling film and rest it for 30 minutes at room temperature. The dough will keep in the fridge for a few days at this stage.
2. Cut the dough into 8 pieces and roll each into an oval shape.
3. In a heavy based frying pan, heat a teaspoon of oil and griddle the flatbreads until they’re golden, puffed and slightly charred each side. Do not crowd the pan, cook 1 – 2 at a time.
4. Set aside cooked flatbreads on a lightly moistened tea towel to keep them warm.
5. To serve dress the rocket with olive oil and lemon juice and season with a little sea salt – to your taste.
6. Assemble your flatbreads by adding the rocket, lamb, pomegranate seeds and salsa verde to the flatbread pocket and secure with a small skewer.