Hogget with flatbread

Main Courses —
ESSE baked Hogget Lamb with flatbread, avocado butter chill and lemon dressing

Hogget/Lamb with flatbread, avocado butter, chill & lemon dressing.

For the flatbread

Ingredients

  • 400g Self raising flour
  • 350-400g Yoghurt
  • 1 tsp bicarbonate
  • Salt

Method

Mix all the above… roll out and cook in a hot dry pan.

For the avocado butter

Ingredients

  • 1 avocado
  • 20g soft salted butter
  • 1 lime
  • 1 tsp chopped parsley
  • 1 tsp chopped dill

For the lamb

Ingredients

  • 1 neck fillet of lamb finely diced
  • Black pepper
  • 1 tsp Allspice
  • Pinch of cinnamon
  • Grated nutmeg
  • 1 tsp dried oregano
  • 1 tablespoon chopped mint
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chopped parsley
  • Salt & olive oil

Method

Mix all the ingredients together and marinade for 30 minutes. Sauté the marinated lamb in a pan and keep pink. Remove and rest.

For the chilli lemon dressing

Ingredients

  • 1 diced green chilli
  • Handful of chopped parsley
  • 2 lemon juiced
  • 2 crushed garlic cloves
  • 2 tablespoons White wine vinegar
  • Handful of toasted Pine nuts to garnish

Method

Mix all, taste and season.

To serve spoon the avocado butter onto a plate, add the lamb, spoon over the lemon sauce and scatter with the pine nuts. Flatbread on the side.

Recipe presented by Matt Tebbutt using the 990 EL at Humble by Nature

Share — Twitter IconFacebook IconPinterest IconInstagram Icon