Easy Mini Scotch Lamb Flatbreads Recipe
Add a twist to roast lamb leftovers by combining them with the fresh zing of pomegranate and salsa verde.
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Ingredients
- Leftover roast Scotch Lamb PGI (or a small Scotch Lamb leg steak or fillet, seasoned well, seared to pink and cut into slices)
- Rocket leaves
- Drizzle of extra virgin olive oil
- Squeeze of fresh lemon juice
- Scattering of pomegranate seeds
- Salt
- pepper
- Small skewers
- 30g each of parsley, mint and basil
- 1 tbsp small capers (well washed if brined)
- Zest of an unwaxed lemon
- 1 clove garlic
- 2-3 anchovy fillets (optional)
- 50ml extra virgin olive oil
- Pinch of sea salt - to taste
- 300g plain flour, plus extra for rolling
- Large pinch of sea salt
- 50ml olive oil
- 185ml milk
- 3-4 tsp sunflower or rapeseed oil for cooking
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