Charcoal Kitchen
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Charcoal Kitchen
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Lamb Fillets, Eggplant, Yogurt and Flatbread
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About this recipe
Ingredients
4 lamb tenderloins
Marinade: 50ml light olive oil
Marinade: 1 clove grated garlic
Marinade: zest of half a lemon
Marinade: 1 tsp ground roasted cumin seeds
Marinade: 1 tsp chopped long red chili
Flatbread: 300g bread flour (plus a little for dusting)
Flatbread: 75ml water
Flatbread: 20ml olive oil
Flatbread: 1 pinch salt
Half a pomegranate
100g sheep's yogurt
Small handful of torn coriander and mint
1 tsp ground roasted cumin seeds
1 small eggplant (sliced), grilled for 2 mins
Method
Combine all marinade ingredients in a bowl and spoon over the lamb. Marinade for 2 hours.
Mix the water, salt and flour together for the flatbread, knead for 4 minutes. Rest the dough, covered in refrigerator. Cut into the size of a squash ball and roll into a side plate-sized circle.
Chop the eggplant and combine in a bowl with the yogurt, pomegranate, coriander and mint.
Season the lamb with salt and pepper and cook on the BBQ for 3 - 4 minutes.
Brush the flatbread with a little oil and BBQ one side until it puffs up. Flip it over and cook for 30 seconds.
Rest the lamb, slice, spoon into the bread, cover in eggplant herb yogurt and pomegranate, roll it up and dig in immediately.
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