Dukkah-Crusted Lamb Flatbread with Whipped Feta and Roasted Vine Tomatoes
Serves: 4
Preparation Time: 25 minutes
Cooking Time: 20 minutes
---
Ingredients
For the Lamb:
400g lamb fillets or shoulders, sliced thinly
3 tbsp The Meat Masseurs Dukkah
2 tbsp olive oil
For the Whipped Feta:
200g feta cheese
1/2 cucumber, grated and salted
1 clove garlic, peeled and treated (roasted or blanched for milder flavor)
Zest and juice of 1 lemon
2 tbsp Greek yogurt
2 tbsp double cream
2 tbsp extra virgin olive oil
1 tbsp fresh mint, chopped
1 tbsp fresh parsley, chopped
For the Roasted Tomatoes:
200g vine tomatoes
1 tbsp olive oil
Pinch of salt and pepper
To Serve:
4 flatbreads (homemade or store-bought)
1/2 cup pomegranate seeds
Pickled red onions
Mixed salad leaves
---
Method
1. Prepare the Lamb:
Rub the lamb fillets with olive oil and coat generously with the dukkah spice blend.
Heat a grill pan or skillet over medium-high heat. Cook the lamb for 3–4 minutes per side, depending on thickness, for a medium-rare finish. Rest for 5 minutes, then slice thinly.
2. Roast the Tomatoes:
Preheat the oven to 200°C (400°F). Place vine tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper.
Roast for 10–15 minutes until blistered and slightly caramelized.
3. Make the Whipped Feta:
Grate the cucumber, sprinkle with salt, and leave to drain in a sieve for 5 minutes. Squeeze out excess liquid with a clean tea towel or your hands.
In a food processor or mixing bowl, combine feta, cucumber, garlic, lemon zest and juice, Greek yogurt, double cream, olive oil, mint, and parsley. Blend or beat until smooth and creamy. Adjust seasoning to taste.
4. Assemble the Flatbreads:
Warm the flatbreads in a dry pan or oven.
Spread a generous layer of whipped feta over each flatbread.
Top with salad leaves, roasted tomatoes, and slices of dukkah-crusted lamb.
5. Garnish and Serve:
Sprinkle with pomegranate seeds and add pickled red onions.
Serve immediately and enjoy this vibrant, flavourful dish!
DUKKAH PUNCH
---
Comments