Greek BBQ Lamb, Rocket & Garlic Yoghurt & Flatbread

Serves: 2

Prep time: 10 mins

Cook time: 5–10 mins (to reheat lamb)

Ingredients

1½ cups leftover pulled BBQ lamb

2 handfuls fresh rocket

½ cup Greek yoghurt

1 garlic clove, minced

1 tbsp lemon juice, plus extra wedges to serve

Zest of ½ lemon

2 tbsp grated pecorino cheese (or parmesan)

1 tbsp olive oil

CRUX LEMON & CHILLI SAUCE

Salt & pepper, to taste

Garlic Yoghurt Sauce

Mix Greek yoghurt

Minced garlic

Lemon juice and zest

Pinch of salt and pepper

Stir well and chill while you prepare the rest.

Yoghurt Flatbread

250g plain Greek yoghurt

250g self-raising flour

1 tsp salt 

Method:

Reheat the lamb a pan over medium heat with a splash of water or stock to loosen it, once hot, drizzle with a little olive oil or a squeeze of lemon to refresh the flavour.

Make the flatbread, In a large bowl, combine yoghurt, flour, and salt. Mix with a spoon until it starts to come together, then use your hands to knead lightly until a soft, smooth dough forms. Divide dough into 6–8 pieces. Roll each one into a ball, then flatten and roll out to about 2–3 mm thick (roughly the size of your hand). Cook in a a non-stick pan or griddle over medium-high heat. Cook each flatbread for 1–2 minutes per side until puffed and golden spots appear.

Brush with olive oil or melted butter after cooking if desired.

Build your dish, spread the garlic yoghurt on the base, top with warm lamb, scatter over rocket, drizzle with chilli sauce, and finish with grated pecorino and drizzle with CRUX Lemon & Chilli Sauce.