This feature was created for the ‘Lamb, Try It, Love It’ campaign in association with Bord Bia with co-funding from the EU. Visit https://www.facebook.com/TryLamb/ for more information on all things European lamb.
Whether lightly seasoned to let its rich, natural flavour shine through or kicked up a notch with a spice rub, European lamb is a versatile ingredient and a natural choice for Irish consumers. With a wide variety of cuts available, European lamb is perfect for a range of dishes and cooking methods and with Irish lamb among some of the best in the world, it’s worth getting adventurous with this locally-loved ingredient.
From mid-week meals that feel like treats to slow-cooked weekend roasts, European lamb is an exciting addition to any dining table and the perfect ingredient for elevating your mid-week recipe repertoire.
These European lamb pides – or flatbreads – with tomatoes and yoghurt dressing from #LambTryItLoveit are simple to prepare and show off the versatility and rich flavour of European lamb using versatile minced lamb and are a great option for a light and tasty summer snack or party appetiser.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves 4 people
– 300g minced lamb
– 1 large onion, peeled and finely chopped
– 1 red or green pepper, finely chopped
– 2 tomatoes, seeded and finely chopped
– 2 tbsp tomato purée
– 1 tsp ras el hanout
– Salt and freshly ground black pepper
– 2 pizza bases (2 x 260g)
– 1 egg
– 2 tbsp. pine nuts
– 200g creamy Greek-style yogurt
– 1 tbsp lemon juice
– 3 tbsp chopped fresh mint
– 100ml water
1. Pre-heat the oven to Gas Mark 6, 200°C (400°F) and remove the oven rack.
2. Combine the onion, pepper and tomatoes in a large bowl. Add the minced lamb, tomato purée and ras el hanout. Season with salt and pepper. Mix all ingredients thoroughly until smooth; divide into 4.
3. Lay the pizza bases on greaseproof paper. Roll out the pizza bases (if not already rolled out) and cut them in two, leaving them on the greaseproof paper. Brush the edges with a little beaten egg and spread the filling lengthwise, leaving the edges free. Fold the edges slightly inwards and shape the ends into points. Brush them again with beaten egg. Sprinkle the filling with pine nuts and slide everything (pides + paper) onto the oven rack.
4. Cook in the oven for 12 minutes until golden brown
5. Meanwhile, mix the yogurt, lemon juice, 1 tablespoon of chopped mint, salt and pepper. Depending on your preference, optionally add 1 tablespoon of olive oil.
6. Serve the pides hot, sprinkled with chopped mint, along with the yoghurt dressing and a salad.
Chef’s Tip: This delicious Turkish speciality, which is perfect for sharing, is also an ideal finger food.
This feature was created for the ‘Lamb – Try It, Love It Campaign’, a new campaign launched in association with Bord Bia with co-funding from the EU. Visit www.facebook.com/TryLamb a tasty and fun destination for all things lamb.