Dinner
Jerk Spiced Lamb Flatbread
A Jamaican-Middle Eastern fusion flatbread, lamb shoulder steaks marinated in a full jerk paste of allspice, scotch bonnet, and thyme then griddled hard and served on warm flatbread with a scotch bonnet yoghurt and pickled mango slaw.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
660Calories
44gProtein
28gFat
54gCarbs
12gSugar
4gFiber
680mgSodium
128mgChol
0gSat Fat
Goes well with
Caribbean Rum Punch
local
Jamaican Ginger Beer
international
High Protein
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Blend scotch bonnet, garlic, ginger, spring onions, allspice, thyme, cinnamon, soy sauce, lime juice, sugar, oil, and salt into a smooth paste. Score lamb steaks twice on each side, coat in marinade, rest 10 minutes. Toss mango, red cabbage, lime juice, rice vinegar, sugar, and salt for slaw. Mix coconut yoghurt, scotch bonnet, lime juice, and salt for sauce.
2
Char
Heat griddle pan over highest heat until smoking. Cook marinated lamb steaks 4 to 5 minutes per side until deeply charred outside and slightly pink at centre. Rest 3 minutes, then slice thickly against the grain.
3
Plate
Spread scotch bonnet yoghurt over warm flatbreads. Pile sliced lamb over yoghurt, top with pickled mango slaw and fresh coriander. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 x 220g lamb shoulder steaks
- 0.50.5 scotch bonnet chilli
- 2 cloves2 cloves garlic
- 11 thumb fresh ginger
- 22 spring onions
- 1.5 tsp1.5 tsp ground allspice
- 1 tsp1 tsp dried thyme
- 0.25 tsp0.25 tsp ground cinnamon
- 3 tbsp3 tbsp soy sauce
- 3.5 tbsp3.5 tbsp lime juice
- 1 tbsp1 tbsp soft brown sugar
- 1 tbsp1 tbsp neutral oil
- 1 tsp1 tsp fine sea salt
- 0.50.5 medium mango
- 80g80g red cabbage
- 1 tbsp1 tbsp rice vinegar
- 1 tsp1 tsp caster sugar
- 10g10g fresh coriander
- 100g100g coconut yoghurt
- 0.250.25 scotch bonnet chilli
- 22 large flatbreads
