Lamb Entertaining

Spiced lamb cutlets with spanakopita flatbread

Name: Spiced lamb cutlets with spanakopita flatbread recipe
Yield: 4
Ingredients: 8 x lamb cutlets, French-trimmed; Lemon wedges, to serve; 2 garlic cloves, crushed; 1/4 cup (60ml) extra virgin olive oil; 1 tsp each sumac, dried mint & ground coriander; 2 tsp dried Greek oregano; 1 tsp Greek-style coffee powder (substitute instant coffee); 3 cups (450g) plain flour, plus extra, to dust; 12g dried instant yeast; 2.00 tsp caster sugar; 2 tbs extra virgin olive oil, plus extra, to brush; 100g pitted kalamata olives, chopped; 1 egg, lightly beaten; 1 leek, trimmed, washed, thinly sliced; 300ml thickened cream; Large pinch finely grated nutmeg; 200g baby spinach; 200g Greek sheep’s milk feta, crumbled; 100g Kefalotyri sheep's milk cheese or pecorino, grated; 1/2 bunch dill, coarsely chopped; 1/2 bunch flat-leaf parsley leaves; 200g fresh or frozen spring peas; Juice & zest of 1 lemon; 2 tbs extra virgin olive oil; 1/2 bunch each mint leaves dill & flat-leaf parsley leaves; 1 tsp sumac

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by delicious. team

delicious. team

Oct 26, 2021

Heat up the grill for this impressive lamb, flatbread and salad dish. Recipe by Peter Conistis.

8 x lamb cutlets, French-trimmed
Lemon wedges, to serve

Spice mix

2 garlic cloves, crushed
1/4 cup (60ml) extra virgin olive oil
1 tsp each sumac, dried mint & ground coriander
2 tsp dried Greek oregano
1 tsp Greek-style coffee powder (substitute instant coffee)

Flatbread

3 cups (450g) plain flour, plus extra, to dust
12g dried instant yeast
1 tsp caster sugar
2 tbs extra virgin olive oil, plus extra, to brush
100g pitted kalamata olives, chopped
1 egg, lightly beaten

Spanakopita filling

1/4 cup (60ml) extra virgin olive oil
1 leek, trimmed, washed, thinly sliced
1 tsp caster sugar
300ml thickened cream
Large pinch finely grated nutmeg
200g baby spinach
200g Greek sheep’s milk feta, crumbled
100g Kefalotyri sheep's milk cheese or pecorino, grated
1/2 bunch dill, coarsely chopped
1/2 bunch flat-leaf parsley leaves

Pea and mint salad

200g fresh or frozen spring peas
Juice & zest of 1 lemon
2 tbs extra virgin olive oil
1/2 bunch each mint leaves dill & flat-leaf parsley leaves
1 tsp sumac

Method

1.

For the spice mix, combine all ingredients and 1 tsp each salt flakes and freshly ground black pepper in a small bowl. Liberally coat lamb and set aside for at least 15 minutes to marinate.
2.

For the flatbread, place flour, yeast, sugar and 1 tsp salt flakes in a large bowl. Make a well in the centre and pour in oil and 200ml lukewarm water. Knead until a soft dough forms. Fold in olives, then tip out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in a lightly greased bowl, cover and set aside in a warm place for 1 hour or until doubled in size.
3.

For the spanakopita filling, heat oil in a medium saucepan over medium heat. Add leek and sugar, and cook, stirring constantly, for 5 minutes or until tender and lightly golden. Add cream, 1/2 tsp salt flakes and nutmeg, and cook until liquid is reduced by half. Remove from the heat. Stir in spinach, cheeses and half the dill and parsley. Season and set aside to cool.
4.

Preheat oven to 200°C and grease 2 large baking trays. Divide dough into 4 equal portions. Roll out each portion on a lightly floured surface into a 20cm round. Spread one-quarter of the cooled spanakopita filling over each pastry round. Fold over each round to create a half moon shape and pinch the edges to seal. Brush pastry with egg. Place on the prepared trays and bake for 15-20 minutes until dough is cooked, puffed and golden.
5.

Heat a chargrill pan or barbecue grill to high, add lamb cutlets and cook for 1-2 minutes each side for medium-rare, or until cooked to your liking.
6.

For the pea and mint salad, cook the peas in a saucepan of boiling, salted water for 2 minutes or until just tender. Drain, refresh and place in a serving bowl. Stir in remaining ingredients and season.
7.

Serve lamb cutlets with flatbreads, pea and mint salad, and lemon wedges.