LAMB SOUVLAKI
A delicious Greek-style lamb kebab, served with British winter veg, celeriac slaw and crispy chilli kale. All on a gorgeous flatbread (serves 2)
Ingredients:
150g celeriac, peeled and cut into very fine matchsticks
4 tbsp full-fat Greek-style plain yoghurt
1 garlic glove, finely chopped
1 tsp ground cumin
1 tbsp fresh lemon juice
Salt and freshly ground black pepper
50g curly kale, thickly shredded
2 tbsp of olive oil
1 tsp dried flaked chillies
200g of lamb rump steaks, sliced into thick diagonal strips
2 tsp BOHNS Lamb’n’Season
Handful of fresh mint leaves, to garnish
2 large flatbreads
Method:
1 - Preheat the oven to 220C/Gas 7.
2 - To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin, and lemon juice. Season with a little salt and pepper. Set aside.
3 - To make the crispy kale, put the kale in a bowl and toss with half the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6 minutes, or until crisp. Keep a close eye on it so it doesn’t burn.
4 - Heat a frying pan over a high heat. Put the lamb into a bowl and toss with the remaining oil, BOHNS Lamb’n’Season, salt and pepper. Cook the lamb for 3 minutes on each side, or until crispy on the outside but still juicy inside.
5 - Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Eat while hot.