Sharing table: lamb, flatbreads & pickles

Serves 6 · 1 hour

Ingredients

• 800g lamb leg steaks
• 2 tbsp baharat
• 3 tbsp olive oil
• 6 flatbreads
• 1 red onion, thinly sliced
• 4 tbsp red wine vinegar
• 1 tsp sugar
• Hummus, yoghurt and herbs, to serve

Method

1. Rub the lamb with baharat, oil and salt; leave for 30 minutes.
2. Mix the onion, vinegar, sugar and a pinch of salt for a quick pickle.
3. Grill or pan-fry the lamb 3–4 minutes a side, rest, then slice.
4. Warm the flatbreads and serve everything on one big table.