Coffee And Cocoa Lamb Cutlets Recipe
Ingredients
- 6 shallots, sliced into rings
- 150ml of white wine vinegar
- 150ml of water
- 1 tbsp of caster sugar
- 1 tsp sea salt
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 250g of Doves Farm Organic Plain White Flour
- 1 tsp Doves Farm Baking Powder
- 1/2 tsp sea salt
- 150g of Greek yoghurt
- 4 tbsp of water, or a little more as needed, to bring the dough together
- olive oil, for brushing
- 300g of Greek yoghurt
- 1 small garlic clove, finely grated
- 1/2 bunch of mint, leaves picked and finely chopped
- 1 lemon, zested
- 1 tbsp of olive oil
- 1 tbsp of unsweetened cocoa powder
- 1 tbsp of coffee beans, or ground coffee
- 1 tbsp of smoked paprika, plus extra to serve
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp sea salt
- 1 tbsp of olive oil
- 12 lamb cutlets, French-trimmed, at room temperature
- olive oil, to serve
- mint leaves, to serve
- sumac, to serve
Method · 1 h
- For the pickled shallots, place the shallot rings in a heatproof bowl. Combine the vinegar, water, sugar, salt, peppercorns and coriander seeds in a small saucepan. Bring to a simmer then remove from the heat and pour over the sliced shallots. Set aside for 30 minutes at room temperature then chill in the fridge until needed
- For the flatbreads, combine the flour, baking powder and salt in a large mixing bowl. Add the yoghurt and mix to form a soft dough, adding the water slowly until you have a soft dough. Lightly knead for 1-2 minutes until smooth then cover and rest
- For the mint yoghurt, combine all the ingredients. Season to taste with salt then set aside in the fridge to let the flavours infuse
- For the coffee and cocoa lamb cutlets, first make the spice rub. Combine the coffee, cocoa powder, paprika, cumin, black peppercorns and sea salt in a spice grinder or mortar and pestle and grind until fine
- Pat dry the lamb cutlets, then rub with the olive oil and coat all over with the rub. Set aside
- To cook the flatbreads, divide the dough into 4 even-sized pieces and roll into rounds 0.5cm thick. Heat up a cast-iron pan over a medium-high heat then cook the flatbreads one at a time for 1-2 minutes on each side until puffed up and golden. Brush with olive oil, slice into pieces and keep warm, wrapped in a clean cloth
- Meanwhile, to grill the lamb, heat up a griddle or frying pan until very hot
- Grill the cutlets for 2-3 minutes on each side, so they form a dark aromatic crust – you may need to work in batches. Remove and leave to rest for 5 minutes
- While the lamb rests, remove some shallot rings from their pickling liquid, to garnish, saving the rest in the fridge for other dishes
- To serve, spread the mint yoghurt across plates with the back of a spoon. Divide up the flatbreads, arrange 3 lamb cutlets onto each place to give some height and scatter over the pickled shallot rings. Drizzle over a little olive oil and serve with the mint leaves and a dusting of sumac, smoked paprika, salt and pepper
Spice grinder
Cast iron griddle pan
water, 4-5 tbsp, to bring the dough together
