INGREDIENTS
For the bread:
310g flour, plus extra for rolling
½ tsp salt
½ tsp sugar
1 tbsp dried yeast
50ml warm water
150g natural yoghurt
3 tbsp extra virgin olive oil
For the marinade:
1 x large bunch Greek basil
2 x garlic cloves, finely chopped
Zest and juice of 2 lemons
1 tsp sweet paprika
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp ground coriander
1 tsp salt
½ tsp ground black pepper
½ tsp ground cardamom
½ tsp ground allspice
For the lamb:
½ x leg of lamb
For the spice bag:
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp allspice berries
1 x small red chilli, split lengthways
For the crispy onions:
1 x onion, thinly sliced
3 tbsp groundnut oil
For the vegetables:
3 x baby turnips
3 x baby carrots
2 x baby leeks
1 x shallot, sliced
2 x florets cauliflower, finely sliced
50g green beans
1 tbsp sherry vinegar
1 garlic clove, crushed
½ x bunch Thai basil leaves
4 tbsp natural yoghurt
100g large handful wild rocket
Juice of 1 lemon
Salt and pepper, to taste
Recipe continues
METHOD
For the bread:
Sift the flour into a large bowl and add the salt. Dissolve the sugar and yeast in warm water. Whisk together the yoghurt and olive oil. Pour the bubbling yeast into the flour and yoghurt mix. Lightly oil the ball of dough and put into a bowl. Cover and leave in a warm place to rise for 2 hours.
Remove a small ball from the main dough, roll out into a sausage about 2cm thick. Roll the sausage into a coil. Dust with a liberal amount of flour, roll to the required size and cook in a hot pan until crisp.
For the lamb:
Stab the meat all over with the tip of a sharp knife and place in a shallow dish. Pour the spicy marinade over the lamb and use your hands to rub in well.
Allow to marinade over night.
When ready to cook, and cook for 40 minutes at 200°C / 400°F / Gas mark 6. Then reduce to 180°C / 350°F / Gas mark 4 for a further 20 minutes.
For the spice bag:
Place all the ingredients on a piece of cheesecloth and tie it into a bag using string.
For the crispy onions:
Fry the onion in the oil until crispy and golden.
For the vegetables:
Place the vegetables in a heavy saucepan. Cover with water and add the spice bag. Boil gently until the water has evaporated.
Once cool, add the vinegar, olive oil and Thai basil. Toss together.
Place the lamb atop the bread, followed by the vegetables, then top with natural yoghurt, fresh wild rocket, a squeeze of lemon juice and the crispy onions.