Only the best-quality cuts, selected from the most delicious parts of the lamb, go into our stir-fry. Naturally lean and tender, this convenient option is quick and versatile.
To make the flatbread, simply mix the equal amounts of yoghurt and self-raising flour in a large bowl to form a dough. Separate the dough into eight balls and then roll them into small flat discs, about 15cm in diameter. To cook, heat a small non-stick pan to a medium heat. Cook the flatbread one at a time for 1 min each side. Repeat this process for the rest of the flatbreads. Once cooked, put on a plate ready to serve.
Next, place the couscous in a bowl with the olive oil. Boil a 1:1 ratio of water and then pour it over the couscous. Cover with a lid or foil and leave for 4 mins. Stir with a fork to break up the couscous and prevent it from sticking. Once cooked, mix in the chopped parsley and put to one side ready to serve.
Pre heat your grill / oven to 200°C. Coat the lamb with the Wild Fennel Co. seasoning and olive oil. Separate the lamb out on to eight skewers and place under the grill. Cook on both sides for 2-3 mins. Whilst the lamb is cooking, mix the mint and yoghurt together and place with the flatbreads and couscous ready for assembling.
Take the lamb out from the grill once cooked and piece it all together for a tasty treat. Start with the flatbread, spoon the mint yoghurt around the centre followed with a soon of the couscous
Finally, take meat off the skewer and place on to the flatbread. Roll and eat.
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