Lamb & Olive Flatbreads

The Kalamarta olives in this recipe provide a briny sweetness and the anise notes from the fennel really cuts through the juicy lamb in this delicious dish by James Strawbridge. Try serving with asparagus, preserved lemon and multigrain cous cous.

Ingredients

For the lamb:
1 small leg of lamb
2 tbsp shawarma spice paste
1 tbsp olive oil
4 cloves of garlic
2 sprigs of rosemary
1 tsp smoked sea salt
200g Kalamata olives
1 fennel bulb, roughly chopped
6 dates
200ml red wine

For the asparagus:
8 asparagus spears
2 preserved lemons, roughly chopped
1 tbsp chermoula
2 tsp olive oil

To serve:
Multi grain cous cous
Flatbreads
Natural yogurt

Method

Preheat the oven to 200˚C. Rub your lamb with oil, salt and the spice paste. Next sear the lamb in a pan on all sides to brown the meat. Add the fennel, garlic and rosemary.

Transfer to the oven and roast on a high temperature for 20 minutes. Then reduce the heat to 160˚C and add in your red wine, olives and dates.

Roast for 1 hour 20 minutes until the lamb is cooked. Allow to rest for 10 minutes and slice the lamb returning it to the pan with your olive and wine sauce.

Next prepare your asparagus by simply cooking for 3-5 minutes in a frying pan with chermoula and preserved lemon.

Warm the flatbreads and serve with couscous, grilled asparagus and a good handful of chopped lamb and juicy olives. Top with a dollop of yogurt and fresh herbs.