ALFRESCO DINING: Lamb Flatbread with Elderflower Yoghurt

Lamb Recipe

So we noticed we could do with sharing some more lamb recipes with you guys but it was not an easy feat as we also wanted to find a recipe that wasn’t too ‘hot’ for you all to try out during this humid weather! Give this a try… Lamb Flatbreads with Elderflower Yoghurt by Great British Chefs.

Cooking Time: Preparation time 35 mins, cooking time 25 mins

Serves: 6, easy



375g of self-raising flour, plus extra for dusting

1 tsp of baking powder

1 pinch of salt

350g of plain Yoghurt


2 garlic cloves, crushed

1 bunch of flat-leaf parsley, roughly chopped

40g of unsalted butter, room temperature


3 lamb leg steaks, weighing approx. 200g each

1 dash of olive oil

1 garlic clove

2 sprigs of fresh thyme

1 knob of butter

Sea salt

Freshly ground white pepper


500g of plain yoghurt

1 red onion, thinly sliced

1 lemon, juiced

Sea salt

Freshly ground white pepper

1 tbsp of elderflower, fresh, or fresh mint when out of season

2 tsp of black onion seeds

Sriracha, to taste

Fresh herbs, such as mint, parsley and chervil, roughly chopped


50g of caster sugar

50g of cider vinegar

1 cucumber, peeled and cut into matchsticks

Equipment Needed: Stand mixer (with bowl), dough hook, flour-dusted bowl, 3 x medium bowls, 2 x wooden spoons, small saucepan, rolling pin, sharp knife, griddle, spatula, medium saucepan, tablespoon

For the flatbreads, place the flour into a bowl of a stand mixer with a dough hook attached. Add the baking powder, salt and yoghurt then mix on a slow speed for 2–3 minutes until the dough is smooth and comes away from the bowl (you can also do this by hand). Transfer the dough to a flour-dusted bowl and cover, then leave to rest for 10–20 minutes

Make the garlic butter by mixing the garlic, parsley and butter until combined. Season with salt and pepper and set aside on the counter

For the elderflower yoghurt, mix the yoghurt with the lemon juice, red onion, elderflowers, black onion seeds and the chopped fresh herbs. Season to taste with salt and pepper, then mix in sriracha to add as much heat as you like. Set aside

For the pickled cucumber, place the sugar and cider vinegar into a small pan and bring to the boil. Allow to cool. 10 minutes before you plan to serve the flatbreads, place the cucumber sticks into a bowl and pour over the pickling liquor

Dust a clean work surface and rolling pin with flour, then divide the flatbread dough in half. Cut each of these halves into 6 equal pieces, leaving you with 12 pieces of dough in total

Pat and flatten each piece of dough with your hands, then use a rolling pin to roll each piece into a disc roughly the size of a small plate. Cut 6 lines into each flatbread, leaving a 3cm gap at each end

Heat a griddle or large non-stick frying pan over a high heat. Once hot, cook each flatbread for 1–2 minutes on each side until they puff up. Once cooked, brush each flatbread liberally with garlic butter and keep warm

For the lamb, place a pan over a high heat and season the steaks with salt. Add a dash of oil to the pan, followed by the steaks. Cook until well-coloured on one side, then flip and add the thyme and garlic. Cook for 3 minutes, then add the butter and turn down the heat. Continuously spoon the butter over the lamb for 2 more minutes, then remove, season with white pepper and leave to rest for 5–8 minutes before thinly slicing

To serve, place a warm flatbread in your hand and generously spread with the elderflower yoghurt. Add the sliced lamb and some sticks of drained pickled cucumber, then fold in half and eat