Vegetarian recipe ideas
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First, tenderise the lamb by rubbing it with the lemon juice, salt and thyme leaves and leave for a couple of hours. Put the yogurt, chillies and coriander with the spices in a food processor, season and whizz to a paste. Pour the marinade over the lamb, making sure it is well covered, then chill it overnight or for 4 hours.
To make the flatbreads, put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk until lukewarm then add the yoghurt and the melted butter.
Pour slowly over the flour, mixing until it comes together (you might need an extra splash of milk) then knead for 5 minutes until you have a springy dough. Leave to rise in a warm place for about 1 hour. Divide into 10 balls, cover and leave for 15 minutes. Heat a moderate grill and heat a large non-stick baking tray under it for 10 minutes.
Roll the balls of dough into rough teardrop shapes. Put on the hot baking tray, sprinkle with sesame seeds and grill for 2-3 minutes each side until puffed and light golden. Watch all the time, as they can burn quickly.
Brush with a little olive oil as they come out and stack whilst hot on top of each other.
Barbecue the lamb for about 20 minutes, turning regularly for pink meat. Finish with a squeeze of lemon and rest for 10 minutes before slicing.
Serve with the flatbread and some bought tzatziki, pickled chillies and houmous.
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