It has special characteristics, flavours and textures that are unique to Wales. Put the lamb in to a food processor and pulse to form mince. From the moment I saw the post, I knew I was going to love it. The Culinary Chase’s Note: This is not my mother’s way of cooking lamb (no offense Mom!) Three: Add the ras-el-hanout, mix well and cook for a further 2 minutes. Easy Homemade Flatbread These Middle Eastern “tacos” feature our favorite lavash for the shells, filled with lamb and topped off with fragrant spices and a cucumber-yogurt tzatziki. A soft and chewy homemade flatbread base topped with spiced minced Welsh Lamb, creamy and cooling tzatziki, plenty of herbs and chunks of feta with jewels of pomegranate. You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to. I just thinly sliced some lamb and sprinkled it with a little of this spice blend and then tossed it in a pan with some sliced onions. 2. Alternatively, toast them in a toaster. This looks fabulous! Lisa XO, Grilled Lamb Gyro Wraps + Greek Tzaziki Sauce, Make-Ahead Mashed Potatoes: Reheated 5 Ways, Christmas Salad with Cranberry Vinaigrette, Candy Cane Martini + Homemade Peppermint Vodka, Santa’s Chocolate Chip Peppermint Cookies. Image of piece, chicken, dinner - 73501515 Set aside half for garnish. Lisa, these look amazing, can’t wait to give this recipe a try! It is so delicious and downright festive. Mix well, then crack in one egg and add ground lamb. I own every cooking product I recommend and love how they perform. Spread flatbreads in a single layer and cook for 2-3 minutes, until lightly toasted. Cut a small corner from the ground lamb packaging and drain off any excess liquid. It's so easy and so satisfying. The development of this Lamb Stuffed Flatbread came from my desire to pair Aloo Paratha with Tzatziki – a wonderful Middle Eastern yogurt sauce. Brown lamb, breaking into bite-size pieces as it cooks with a wooden spoon, until fully cooked. I love lamb! Add the crumbled feta, pomegranate and chopped herbs before serving. It's not you, it's us. https://www.landolakes.com/recipe/18457/greek-lamb-pita-with-tzatziki-sauce Lisa, these were SO good! Combine ground lamb, onion, garlic, lemon zest, mint, coriander, cumin, dried oregano, and cayenne pepper in a medium mixing bowl. Let's find that recipe you are looking for! Preheat your grill or Big Green Egg to 400 degrees. Happy Cooking! Mix together. I am just loving the lamb combined with pomegranate! Myth: It’s “gamey”Truth: Its flavor is actually closer to what Mother Nature intended because the animals only eat lush, green and abundant pastures. Required fields are marked *, Notify me of followup comments via e-mail. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the Public website. Use a medium size ice cream scoop and then roll the lamb meatballs to almost 3" in size, as they will shrink on the grill. Happy Cooking! Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food and lifestyle blogs. Get notified about exclusive content and offers every week! Temperature is controlled by the bottom and top vents, giving accurate temperatures. We kept it simple and used a ras-el-hanout spice blend, which is made up of cumin, chilli, cinnamon, paprika, coriander, cardamom and much more. In Turkey it’s a variety of Gözleme, göz meaning ‘eye’, named for the black spots that form on the flatbread after cooking. Hapa Nom Nom creates a culinary environment where foods from multiple cultures are integrated into recipes that can be shared and enjoyed by everyone. The flatbreads were the perfect complement to the harissa lamb, delicious dipped in tzatziki or, if you were feeling lazy, more than good enough torn up and eaten in their own right – the wood fired flavour from the Uuni 2S shone through, adding that finishing touch to … Heat a little oil in a pan and then add the lamb mince. Not a significant source of trans fat. The flavor of food grilled on the BGE is amazing, it adds a nice smoky flavor. It is both sweet and succulent and we honestly think you can taste the difference, and it's why we love using it in our recipes. Calories: 780, Protein: 50g (100% DV), Fiber: 6g (24% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 3g, Saturated Fat: 15g (75% DV), Cholesterol: 145mg (48% DV), Sodium: 320mg (13% DV), Carbohydrates: 54g (18% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).

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