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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Chargrilled Lamb on Flatbreads with Pine Nuts, Raisins and Goat’s Cheese

This heavenly dish features tender grilled lamb steaks piled onto flatbreads with pine nuts, yoghurt, raisins and goat's cheese.

From the book

Rukmini Iyer

Introduction

This is an homage to the incredibly delicious from-scratch flatbread in Ruby Tandoh’s book Flavour, which if you have more time than hunger you should definitely try. The combination of lamb and raisins is heavenly, so if you are in too much of a hurry to make your own bread, try this version with nice bought flatbreads and quick-cook lamb steaks.

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Ingredients

2 (approx. 180g each) lamb leg or rump steaks
2 tbsp olive oil
1 clove of garlic, minced
1 tsp ground cumin
1 tsp sea salt
A good grind of black pepper
1 onion, finely sliced
50g raisins
35g pine nuts
2 flatbreads
4 tbsp Greek yogurt
2 handfuls of spinach
75g goat's cheese, crumbled

Essential kit

You will need: a cast-iron griddle pan or heavy-based roasting tin.

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Method

Preheat your grill to the highest setting, and pop the griddle pan in to heat up.

Put the lamb steaks on a large plate and rub with the olive oil, garlic, cumin, sea salt and freshly ground black pepper. Set the steaks to one side of the plate, then mix the finely sliced onion and the raisins with the oil and garlic remaining on the plate.

After 5 minutes your griddle pan should be extremely hot – carefully remove from the grill, place the lamb steaks on one side and the onions on the other, then return to the grill for 6 minutes on each side for well done, or 4 minutes on each side for medium.

Halfway through cooking, turn over the steaks and give the onions and raisins a bit of a stir. Add the pine nuts just one minute before the steaks are ready, to let them toast, and warm up your flatbreads at the bottom of the oven.

Once the steaks are cooked through to your liking, remove them to a plate to rest for 5 minutes. Then slice and season with salt and pepper as needed.

Spread the flatbreads with the yogurt and scatter over the spinach, onions, raisins, pine nuts, goat’s cheese and sliced steak. Serve immediately.

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From the book: The Roasting Tin: Deliciously Simple One-Dish Dinners

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