Herdwick Lamb Flatbread Recipe

Make dough

In a large bowl combine 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp salt and 1/2 tsp sugar. Stir to combine.

Add 3 tablespoons warm water and 1 tablespoon olive oil. Mix until a rough dough forms, then transfer to a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 2 tablespoons more flour.

Place dough in a lightly oiled bowl, cover with cling film or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

After rising, punch dough down and divide into 4 equal pieces. Let rest 10 minutes covered.

Preheat oven to 475°F (245°C) with a baking stone or inverted baking sheet inside. Roll each piece into a thin oval about 8–10 inches long on a floured surface.

Roast eggplants

Prick 2 medium eggplants with a knife and place on a baking tray. Roast in the preheating oven (475°F /245°C) for 30–35 minutes, turning once, until skins are charred and flesh is soft. Alternatively, char over an open flame or on a grill for smoky flavor.

Remove eggplants and let cool until you can handle. Peel and scoop flesh into a sieve or colander; let drain 10 minutes to remove excess liquid.

In a food processor combine eggplant flesh, 2 garlic cloves, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 3/4 tsp salt and 1/4 tsp black pepper. Pulse until mostly smooth but with some texture. Taste and adjust seasoning. Set aside.

Prepare lamb

Thinly slice or finely mince 400 g Herdwick lamb. Finely mince 1 shallot and 1 garlic clove.

In a bowl combine the lamb with the minced shallot and garlic, 1 tsp lemon zest, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mix gently to combine; let sit 10–15 minutes while eggplant roasts so flavors meld.

Heat a large skillet over medium-high heat until hot. Add the seasoned lamb in a single layer and sear, stirring occasionally, 4–6 minutes until browned and cooked through but still juicy. Remove from heat and keep warm. (If using minced lamb, break up as it cooks.)

Make tahini sauce

Whisk together 4 tablespoons tahini, 1 tablespoon lemon juice, 1/2 tsp minced garlic, 2 tablespoons warm water and 1/4 tsp sea salt until smooth and pourable. Add a little more water if needed to reach drizzling consistency.

To assemble flatbreads: Spread a generous layer (about 2–3 tablespoons) of spicy baba ganoush over each rolled flatbread, leaving a 1/2-inch border.

Top each with an even portion of the warmed Herdwick lamb (about 100 g per flatbread).

Drizzle tahini sauce over the lamb, then sprinkle each flatbread with 1 tablespoon chopped toasted pistachios, 1/4 tsp za'atar and 1/2 tablespoon chopped fresh parsley. Finish with a light drizzle of extra virgin olive oil.

Bake

Slide assembled flatbreads onto the preheated baking stone or inverted sheet and bake 6–8 minutes until edges are puffed and golden and toppings are warmed through. Watch carefully so tahini doesn't burn.

Remove from oven, let rest 1–2 minutes, then slice and serve warm.