Lamb Flatbread with Charred Scallion and Mint

Combine flour, yeast, and salt in a large bowl. Add water and olive oil, stirring until a shaggy dough forms.

Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rest at room temperature for 45 minutes until doubled in volume.

While the dough rests, hand-chop the lamb chop into rough 2cm cubes using a sharp knife — do not grind it.

Grate the yellow onion into a bowl to extract the juice. Add the minced garlic, juice of half a lemon, salt, and black pepper. Toss the chopped lamb in this mixture and set aside to marinate while you finish the dough prep.

Punch down the risen dough and divide into 4 equal portions. On a floured surface, roll each portion into a thin 20cm round.

Heat a dry cast iron skillet or flat griddle over medium-high heat until smoking slightly. Place a flatbread round in the pan.

Cook each flatbread for 2-3 minutes per side, until golden brown with charred spots at the edges and puffed slightly. Transfer to a plate and cover with foil to keep warm. Repeat with remaining portions.

Thread the marinated lamb onto metal skewers or arrange in a single layer in a hot grill pan. Cook over high heat (230°C surface temp) for 3-4 minutes per side until deeply charred at the edges and cooked through to at least 71°C internally. Rest for 2 minutes.

Toss the whole scallions with 1 tablespoon olive oil in the same hot pan. Char for 3-4 minutes, turning occasionally, until softened and blackened in spots. Remove and roughly chop.

Blend the fresh mint leaves with olive oil, juice of remaining lemon half, and salt until smooth. Taste and adjust seasoning.

Place a warm flatbread on each plate. Top with chopped lamb, scatter the charred scallions over the meat, and drizzle generously with the mint sauce. Serve immediately while the lamb is still hot.