Wood-Fired Lamb Flatbreads with Mint Chimichurri and Roasted Parsnip

Combine flour, salt, and yeast in a large bowl. Drizzle in olive oil and warm water, mixing until a shaggy dough forms.

Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic.

Place dough in an oiled bowl, cover with a clean cloth, and let rise in a warm spot for 1 hour, until doubled in size.

Finely chop mint, parsley, and garlic. Zest and juice the lemon.

Combine herbs, garlic, lemon zest, and lemon juice in a bowl. Add red wine vinegar, olive oil, salt, and black pepper. Whisk until well combined.

Set chimichurri aside at room temperature to meld the flavors while you prepare the other components.

Preheat oven to 200°C (400°F). Peel parsnips and cut into thick matchstick shapes, about 1/2-inch wide.

Toss parsnip sticks with olive oil and salt on a rimmed baking sheet, spreading in a single layer.

Roast for 25-30 minutes, turning halfway through, until the edges are caramelized and the centers are tender when pierced with a knife. Remove from oven and set aside.

Remove lamb chops from the refrigerator 20 minutes before cooking to take the chill off. Pat them very dry with paper towels.

Season both sides generously with salt and black pepper, pressing the seasoning into the meat.

Heat 2 tbsp olive oil in a large cast iron skillet over high heat until the oil shimmers and wisps of smoke appear, about 2 minutes.

Lay lamb chops in the screaming-hot pan in a single layer — do not crowd. Sear for 2-3 minutes without moving until a deep mahogany crust forms on the first side.

Flip each chop and sear the second side for 2-3 minutes more for medium doneness. An instant-read thermometer should read 63°C (145°F) at the thickest point.

Transfer lamb to a wooden cutting board and tent loosely with foil. Rest for 5 minutes — the temperature will rise to a safe 65°C (149°F). Reserve the pan with drippings.

Punch down the risen dough and divide into 8 equal portions. Roll each portion into a thin oval, about 1/4-inch thick.

If using a home oven, preheat to 230°C (450°F) with a heavy baking sheet or pizza stone inside for at least 20 minutes.

Carefully lay 2 flatbreads on the hot surface. Cook for 3-4 minutes per side, until puffed and charred in spots. Transfer to a wire rack.

Repeat with remaining flatbreads. They should be flexible, golden, and have dark grill marks or bubbles.

Spoon a generous pool of mint chimichurri onto each flatbread, spreading slightly.

Top each flatbread with 2 rested lamb chops, allowing the crust to be visible.

Arrange caramelized roasted parsnip alongside the lamb. Drizzle any remaining chimichurri over the lamb and parsnip. Serve immediately.