Charred Lamb Flatbites with Pickled Turnip and Black Pepper

Combine flour, water, 1 tbsp sunflower oil, and 1/2 tsp salt in a bowl. Mix until a shaggy dough forms, then knead on a floured surface for 5-6 minutes until smooth and elastic.

Peel the turnip and slice it into thin ribbons using a mandoline or vegetable peeler. Toss with 60ml white vinegar and 1/2 tsp salt. Let stand at room temperature for at least 15 minutes to soften and absorb the tang.

Thinly slice the yellow onion and place in a bowl with 1 tbsp white vinegar, 1 tsp black pepper, and 1/4 tsp salt. Massage the onion briefly to release its juice, then add the lamb chops and coat evenly. Set aside for 10 minutes.

Divide the dough into 2 equal balls, cover with a damp cloth, and let rest for 15 minutes at room temperature.

Heat a cast iron skillet over high heat until smoking lightly. Add 1 tbsp sunflower oil. Remove lamb chops from marinade, pat dry briefly, and sear 2-3 minutes per side until deeply charred and an instant-read thermometer reads 63C (medium-rare). Transfer to a plate and rest 3 minutes.

On a floured surface, roll each dough ball into a thin oval, about 5mm thick. Heat the same skillet over medium-high heat with the remaining 1 tbsp sunflower oil. Cook each flatbite 2-3 minutes per side until golden with lightly charred spots. Wrap in a clean towel to keep soft.

Slice the rested lamb chops thinly against the grain. Place each flatbite on a plate, fan the lamb slices across the top, and drain and scatter the pickled turnip ribbons. Finish with a heavy crack of black pepper and serve immediately.