Lamb in cumin salt rub with chive yogurt dressing & flatbreads

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.