Wrap di agnello in crosta di erbe

Ingredienti

• 2 lamb neck fillets (approx 800g/28 oz total, room temperature)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried sage
• 2 tbsp olive oil
• Salt
• 240 g 8.5oz plain white flour (all purpose flour)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground coriander
• 30 ml vegetable oil (canola oil)
• 60 ml water
• 50 ml whole milk
• 30 g 1oz fresh coriander (cilantro) (roughly chopped)
• 100 g 3.5pz fresh cherry tomatoes (halved)
• 50 g 2oz Greek feta cheese (cubed)
• 50 g green olives (pitted)
• 1.5 tbsp Sriracha

Preparazione

1. 1

   --- To make the lamb ---

2. 2

   Preheat oven to 200c (180C fan). Pat the lamb dry then season with salt and rub with 1 tbsp of olive oil.

3. 3

   Heat an oven-safe pan to a high heat and quickly seal lamb fillets on all sides. Mix the thyme, oregano and sage with the remaining oil. Spread over the tops of the fillets.

4. 4

   Put the dish into the oven and cook for around 15 minutes if you like your lamb rare, and an extra 5-10 minutes if you prefer it less pink. If you have a meat thermometer you can check more thoroughly - 145°F/60°C is medium rare, 160°F/70°C is medium and 170°F/75°C is well done. Meanwhile, you can make the flatbread.

5. 5

   --- To make the flatbread ---

6. 6

   In a large bowl mix the flour, baking powder, ground coriander and salt together. Mix the oil, water and milk in a jug, make a well in the dry ingredients, pour in the wet and mix together.

7. 7

   Gently roll into a ball on a lightly floured surface – don’t over work, it’ll make the final result tough. Cut the dough into four even chunks. Work each piece in a round circle about 7 inches wide.

8. 8

   Put a nonstick pan on a high heat and cook each flatbreads for 30-60 seconds each side, so that it has just a tiny bit of colour – you don’t need longer. Wrap all the flatbreads in a warm, slightly damp tea towel as you work to keep them soft.To construct

9. 9

   When your meat is cooked it should still be a little pink in the middle but not red or raw looking. Remove from the oven and cover the dish with foil to let the lamb rest for a couple of minutes. Transfer to a board and slice the lamb into 1.5cm pieces.

10. 10

    Grab one of your flatbreads and sprinkle with coriander and a generous portion of lamb. Add a sprinkling of feta, tomatoes and olives. Fold your flatbread in to create your wrap.