Lamb in cumin salt rub with chive yogurt dressing & flatbreads

Name: Lamb in cumin salt rub with chive yogurt dressing & flatbreads
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200 g packs 2 The Levantine Table Hand Stretched Flatbreads, or 4 tortilla wraps; 4 pickled cucumbers, sliced lengthways; 150 g pack wild rocket; 100 g cherry vine tomatoes, halved

Lamb neck is an underused cut, but it’s so easy to prepare and cook. It lends itself beautifully to grilling on a barbecue or cooking on a griddle as in Honey & Co's recipe here. Colour it well on all sides and, most importantly, cover lightly with foil and let it rest before slicing and serving so it’s juicy and tender. It’s best served pink.

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Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
PlusMarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 200g packs 2 The Levantine Table Hand Stretched Flatbreads, or 4 tortilla wraps
4 pickled cucumbers, sliced lengthways
150g pack wild rocket
100g cherry vine tomatoes, halved

For the lamb

1 tbsp sea salt flakes
1 tbsp ground cumin
1 tsp paprika
½ tsp chilli flakes
Olive oil, for drizzling
2 lamb neck fillets (about 225g each)

For the chive yogurt

30g chives, finely chopped
250g Greek yogurt
2 tbsp olive oil
1 unwaxed lime, finely grated zest, plus juice

Mix the salt with the cumin, paprika and chilli flakes, then sprinkle generously over both sides of the lamb. Place on a plate, cover and chill for at least 2 hours.
Make the chive yogurt by mixing the chives, yogurt and oil with the lime zest and half the juice, plenty of freshly ground black pepper and a pinch of sea salt flakes. Cover, then chill in the fridge.
Preheat a barbecue, or place a griddle pan on the hob until hot. Drizzle some oil over the lamb and sear on the barbecue, or griddle until golden all over, for 3-4 minutes each side for rare-medium, or until cooked to your liking and you have made strong searing marks. Remove the lamb from the heat, cover lightly with foil and allow to rest for 10 minutes before slicing.
Warm the flatbreads or wraps over the barbecue or in the oven according to pack instructions. Slice the lamb and drizzle with the remaining lime juice. Top each bread with the chive yogurt and some lamb, topped with the pickled cucumbers, rocket and cherry tomatoes.

Typical values per serving when made using specific products in recipe