You don’t need to go on holiday to enjoy the taste of Turkey, instead try our chargrilled spiced lamb at home. Thickly slice the lamb and serve in flat breads with spinach salad and tzatziki
- 4 x 100g (3½oz) lamb neck fillets
- Salt and freshly ground black pepper
- 2 tsp sumac (a tangy, purplish Middle Eastern spice available from Bart’s Spices, around £2.15 for 44g)
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 clove garlic, peeled and crushed
- 100g (3½oz) baby spinach leaves
- 1 small bunch of mint, stalks removed
- 4 tbsp fresh pomegranate
- 4 traditional Mediterranean flat breads
- 200g tub tzatziki
Remove excess fat from the lamb. Season the meat. Mix together the sumac, 1 tbsp olive oil, the lemon juice and the garlic in a shallow dish. Add the lamb and coat it well all over. Cover, chill and marinate for at least 1 hour, or longer if possible.
Heat a griddle pan and cook the lamb for 5 minutes each side, until brown on the outside and pink in the middle. Put on a plate and cover with foil.
Combine the spinach leaves, mint leaves and pomegranate. Microwave the flat breads together for 1 minute on High.
Thickly slice the lamb and serve in the flat breads with the salad and tzatziki.
Top tip for making Chargrilled spiced lamb
We used Dina Khobez Bread Wraps (traditional Mediterranean flat breads); five for 86p, from Asda. They’re a unique flexible bread, baked in a stone oven, which has a texture that’s halfway between pitta bread and a flour tortilla.