- Pre-heat the oven to 220°C, fan 200°C, gas 7. Place the peppers cut side down into a small roasting tin. Rub the skins with the olive oil. Roast for 30-35 mins until golden and transfer into a bowl. Cover with cling film and cool. Remove and discard the skins.
- Put the roasted, peeled peppers into a food processor with the remaining sauce marinade ingredients, except the Straight Up yoghurt and blitz for 20-30 seconds until it’s a smooth paste. Add the Straight Up yoghurt and blitz again for 10 seconds then pour the mixture into a large sealable plastic bag and add the lamb.
- Seal the bag and massage the lamb with the marinade through the bag to coat well, and place in the fridge for 4-6 hours, preferably overnight.
- For the flatbread, put both flours and the salt into a large mixing bowl. In another bowl or jug whisk the water, Straight Up yoghurt, and oil together then slowly add the liquid to the flours and begin mixing with a large wooden spoon (or this is easier with a kitchen aid and dough hook) until you have a soft dough.
- Turn out onto a lightly oiled surface and knead for 5 mins. Return the dough to the mixing bowl and cover until required. The dough does not need to stand for any minimum length of time or prove, so use it straight away or within a couple of hours.
- For the Feta Curd, place all the ingredients in a food processor and blitz for 10-15 seconds to form a smooth silky paste. Keep refrigerated until required
Assembling the dish:
- To cook the lamb, preheat a BBQ or large griddle pan. Remove the lamb necks from the marinade, leaving them well coated in the marinade. Cook the necks for approx. 8-10 mins on each side, remove onto a plate and cover tightly with foil to rest for 10-15 mins. Brush the grill clean with a wire brush, ready for the breads.
- To cook the flatbreads, divide the dough into 8 equal pieces, each about the size of a golf ball and on a floured surface roll each piece out as thin as you can with a rolling pin into circles of 15cm in diameter.
- When you’re ready to serve, place the flatbreads on the hottest part of the BBQ grill or griddle, 2 or 3 at a time, and cook for 30-40 seconds each side. Repeat until all the flatbreads are cooked. Keep them warm by wrapping them in a tea towel.
- Remove the lamb from the tin foil and slice each piece thinly into even slices, across the grain.
- Lay each flatbread in front of you and add a little of the feta curd along the middle but not quite to the edges.
- Arrange the lamb slices on top, so they overlap and add generous amounts of fresh mint and coriander leaves together with another spoonful of feta curd and a sprinkle of pomegranate seeds. Fold both sides in and roll to form a wrap and eat at once.
Recipe from Straight Up natural yoghurt from The Collective
There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A tangy main that's an easy make to feed the whole family
For the Muhummara marinade sauce: 3 red peppers, halved and deseeded 1 tsp olive oil 100g sunflower seeds, toasted 1 garlic clove, peeled and crushed ½ tsp dried chilli flakes ½ tsp ground cinnamon ½ tsp ground coriander 50g sundried tomatoes, drained and chopped 2 tbsp extra-virgin cold pressed rapeseed oil or olive oil 1 tbsp tomato puree 2 tbsp Pomegranate molasses ½ tsp freshly ground black pepper 200g The Collective Straight Up yoghurt 500g trimmed lamb neck fillet 30g each of fresh mint and coriander leaves 50g Pomegranate seeds, to garnish For the feta curd: 200g feta cheese (preferably Barrel aged, rinsed and dried) 150g The Collective Straight Up yoghurt 1 tsp salt 2 tbsp extra virgin cold-pressed rapeseed oil or olive oil For the flatbread: 200g mixed grain malt bread flour 75g plain flour, plus some to knead 2 tsp salt 150ml warm water 100g The Collective Straight Up yoghurt 1 tbsp extra virgin cold-pressed rapeseed oil or olive oil, plus some to knead
Time: 20 minutes Serves: 4 Nutrition: n/a