Recipe by Ilse van der Merwe - www.thefoodfox.com
If you’re a fan of Greek souvlakis or giros, these South African braaied lamb flatbreads will provide a fresh take on these familiar Mediterranean favourites. With the smoky magic of a deboned leg of lamb grilled over hot coals, the smoothness of a bright, fresh, minted pea puree instead of a dairy-based tzatziki, and a fuss-free chop-and-roast tomato and onion mixture that resembles a South African “tamatiesmoor” but with a more sticky end result, these flatbreads are packed with flavour, texture and colour.
Radford Dale’s Vinum Grenache with it’s expressive fruit profile pairs well with any grilled lamb dish. It is the perfect partner for this recipe, also elevating the sweetness of the peas.
Tips: 1) For those who love the saltiness of a Greek salad with grilled lamb, optionally add some crumbled feta and a few pitted olives on top of your flatbread. 2) If you are not a fan of peas, substitute the pea pureé with guacamole.
Ingredients: (serves 4-6)
For the roasted tomato “smoor”:
500 g baby tomatoes
1 medium red onion, sliced into thin wedges/slivers
45 ml olive oil
15 ml red wine vinegar
5 ml sugar
salt & pepper, to taste
For the minted pea puree:
250 g shelled peas (frozen is good)
1 cup chicken stock
a handful young mint leaves
salt & pepper, to taste
For the braaied lamb:
30 ml olive oil
1 anchovy fillet in oil, roughly chopped
1 garlic clove, finely grated/chopped
5 ml (1 tsp) dried origanum
finely grated rind of a lemon
salt & pepper, to taste
1,2 kg boneless butterflied leg of lamb
To assemble:
4-6 store-bought flatbreads / naan breads / pitas / tortillas
mint leaves, optional
Method:
Prepare the tomatoes: Preheat the oven to 150 C. In a roasting tray (roughly 23 x 30 cm), arrange the tomatoes (slice bigger ones in half) and sliced onions. Drizzle all over with olive oil and vinegar, sprinkle with sugar and season with salt & pepper. Give the pan a shake, then roast at 150 C for 1 hour. Remove from the oven and set aside (can be served at room temperature).
Prepare the pea puree: In a medium pot, add the peas and stock and place over medium high heat. As soon as it comes to a simmer, set a timer for 2 minutes. After 2 minutes, transfer the peas and half the liquid to a blender along with a handful of mint leaves and some salt & pepper. Puree to a smooth pulp, adding a splash more liquid if needed - to your preference. Set aside (can be served at room temperature).
Prepare the lamb: Using a pestle & mortar, add the oil, anchovy, origanum, lemon rind, salt & pepper and grind to a paste. Spoon the paste all over the meat and rub/spread into the surface. Braai over medium hot coals on both sides until charred on the outside but still pink on the inside (about 30-40 minutes, depending on the heat of your fire). Remove from the heat and leave to rest for 10 minutes before carving. Note: For oven cooking, cook fatty side up on a roasting tray in a preheated oven at 200 C for 30-40 minutes.
To serve: Grill the flatbreads on both sides on a grid over hot coals (or in a dry pan over moderately high heat). Slice the braaied lamb as thinly as possible, then top the flatbreads with pea puree, sliced lamb, roasted tomato “smoor” and a few fresh mint leaves.