Laffa Lamb Delight
Servings: 2
Preparation time: 25min
Difficulty:
Foodcost: € 4.73
Ingredients
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240g lamb rump (with a bit of fat)
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1 dried black lime, finely ground
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30ml Basic dressing: 100ml sushi vinegar, 200ml sunflower oil
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Zest and juice of ½ lemon
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1g ground cumin
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2 small garlic cloves, grated
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115ml olive oil
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5g salt
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Black pepper, to taste
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Sunflower oil, for brushing
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A pinch of pul biber (Aleppo chili)
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30g Sumac onions (1 red onion thinly sliced, 3g sumac, 15ml apple cider vinegar, 0.5g salt)
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60g Granoliva Houmous Caramelised Onion 800g
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20g Granoliva Yoghurt Dip mint, lemon & za’atar – Labneh 800g
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10g picked mint leaves
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10g picked parsley
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1g za’atar
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Coarse sea salt, to taste
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2 laffa bread
Preparation
Lamb skewers
- Cut the lamb into cubes of approx. 2 cm and place in a bowl.
- Add the black lime, lemon zest and juice, cumin, Aleppo pepper, garlic, olive oil, salt and pepper. Mix well.
- Marinate for at least 2 hours at room temperature, or preferably overnight in the fridge.
- Thread the meat onto 2 skewers and lightly brush with sunflower oil.
- Grill or pan-fry until medium-rare or cooked to your preference.
Sumac onions
- Mix the onion with sumac, apple cider vinegar and salt.
- Let sit for at least 30 minutes to soften and develop flavour.
Assembly
- Lightly toast the laffa in a pan or on a baking tray.
- Spread each bread generously with Granoliva Houmous Caramelised Onion and sprinkle with za’atar and a pinch of coarse sea salt.
- Place a lamb skewer in the centre of each bread.
- Scatter the mint and parsley over the meat.
- Top with sumac onions and drizzle with Granoliva Yoghurt Dip mint, lemon & za’atar – Labneh.
Serve on a beautiful plate — and enjoy!
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