Herb crusted Welsh Lamb in a quick coriander flatbread wrap from A Mummy Too
To make the Welsh Lamb:
- Preheat oven to 200C/390F (180C/355F fan). Pat the lamb dry then season with salt and rub with 1 tbsp of olive oil.
- 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.
- 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.
To make the Flatbread:
- 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.
- 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.
- 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.
- 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.
- 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.
See more of Emily's recipes at: https://www.amummytoo.co.uk/