Preparation: 1 hour
Cooking time: 15 minutes
Serves: 2-4 as part of a meal
1 large Turkish flatbread
Extra virgin olive oil
Roasted capsicum and tomato sauce
1 tbsp coriander seeds, roasted and ground
1 tbsp cumin seeds, roasted and ground
1 brown onion, finely chopped
1 garlic clove, finely chopped
500 g crushed tomatoes
500 g roasted red capsicum, blended
Sherry vinegar, to taste
Sugar, to taste
Spiced lamb mix
250 g lamb shoulder, minced
3 garlic cloves, minced
1/2 tbsp soy sauce
1 tbsp sumac
1/2 tsp ground cinnamon
1/2 tsp ground sichaun pepper
1/2 tsp five spice
1/2 tbsp cumin
1 tsp chilli powder
1/4 tsp salt
14 tsp sugar
Roasted capsicum and tomato sauce (see below)
Parsley and sumac salad
1 red onion, thinly sliced
1/2 tbsp parsley, roughly chopped
1/2 tbsp lemon juice
20 ml extra virgin olive oil
Pinch of salt
1 tbsp sumac
For the roasted capsicum and tomato sauce
Sweat the onion and garlic in a pan and add the spices.
Add tomatoes and capsicum to the pan and cook slowly, stirring until reduced by a third.
Blend together to make a sauce and season to taste with sherry vinegar and sugar.
Leave to cool and set aside.
For the lamb flatbread
Preheat oven to 210◦C.
Combine the spiced lamb mix ingredients together until evenly mixed, then set aside.
Mix the roasted capsicum and tomato sauce with the spiced lamb mix to create a spreadable consistency. The mix should still be thick and bound, not runny.
Spread lamb and capsicum mix on the Turkish flatbread, drizzle with oil and bake in the oven for 8 minutes or until lamb is cooked through.
For the parsley and sumac salad
Mix all salad ingredients together just before serving and place on top of the lamb flatbread.
The roasted capsicum and tomato sauce can be stored in the fridge for a few days after making.
Store bought mince is perfectly suited to this dish if you cannot get minced shoulder.
Whether you're hosting a casual get-together, a weekend BBQ or a more formal affair, Australian lamb is the top choice for uniting everyone around the table. No matter what your guests' backgrounds, religious beliefs or dietary requirements are, lamb is the meat more people can eat!
To help bring everyone to the table this spring, We Love Our Lamb has teamed up with top chef Thi Le from Melbourne's Anchovy. Designed for the modern-day dinner party, Thi has created a selection of delicious lamb recipes to share.
The collection is launched after research commission by We love Our Lamb, revealed that Australians have noticed a change in dinner parties in the last 10 years reporting: they are less formal (51 per cent); more culturally diverse recipes are being served up (32 per cent); dishes are more likely to be shared (30 per cent); the preparation of food is a joint effort (32 per cent); and hosts now have to cater for more dietary requirements (32 per cent). With all these changes, it's no surprise that research has found the solution to be lamb with nine in ten (91 per cent) Australians agreeing it is the perfect dinner party meal.
Thi Le, says: -Getting friends and family around the table over some delicious food is such an important part of Australian culture. From masala spiced lamb ribs, to lemongrass lamb leg with banh tieu, pickles and grilled zucchini, these lamb recipes take inspiration from my Vietnamese roots and are perfect for keeping guests happy at your next gathering.'