Easy<\/p>\n
6 people<\/p>\n
20 minutes<\/p>\n
18 minutes<\/p>\n
38 minutes<\/p>\n
Explore this recipe for delightful mini lamb batbout sandwiches. These handy sandwiches are perfect for on-the-go eating!<\/p>\n
– Lamb Shoulder: 400g
\n– Moroccan Flatbread (Batbout): 6
\n– Cucumber: 0.5
\n– Carrot: 1
\n– Pink Radishes: 10
\n– Onion: 1
\n– Untreated Yellow Lemon: 1
\n– Greek Yogurt: 100g
\n– Honey: 2 tbsp
\n– Turmeric: 1 pinch
\n– Fresh Coriander: 1 bunch
\n– Olive Oil: A drizzle
\n– Salt: 1 pinch
\n– Pepper: 1 pinch<\/p>\n
1. Preparing the Ingredients<\/strong> 2. Preparing the Garnish<\/strong> 3. Assembly<\/strong> 4. Plating<\/strong>
\n Begin by saut\u00e9ing the sliced onion in a drizzle of olive oil for 5 minutes. Add the thinly sliced lamb shoulder, honey, and a pinch of turmeric. Season with salt and pepper, and continue to saut\u00e9 for 15 minutes.<\/p>\n
\n Slice the cucumber and radishes into thin rounds. Peel the carrot and cut it into julienne strips. Zest the lemon and place the zest in a small bowl with the Greek yogurt, a drizzle of olive oil, salt, pepper, and 10 finely chopped coriander leaves. Mix everything well.<\/p>\n
\n Slice the Moroccan flatbreads in half and spread each half with the seasoned Greek yogurt. Layer on the cucumber and radish rounds, julienned carrot, and pieces of lamb.<\/p>\n
\n Add a few fresh coriander leaves and close up the mini sandwiches to serve.<\/p>\n\n\n