This one is another demo favourite and is just a celebration of the taste of summer. Griddled courgettes are so delicious and versatile. Will serve 4.
Ingredients:
3 courgettes – try and get different colours
Olive oil
Lamb loin
1 tsp ground cumin
1 tsp ground coriander
100g plain yoghurt
100g plain flour
100g chopped flat leaf parsley
1 small red chilli
1 tbsp red wine vinegar
Zest of 1 lemon
1 garlic clove, grated
100ml extra virgin olive oil
Method:
Rub the loin with olive oil and roll in the cumin and coriander. Place in a hot pan to brown well on all sides. Once browned, place in a preheated oven at 190°c/170°c fan/Gas 4 for 6 minutes. Remove and leave to rest.
While the lamb cooks, sliced the courgettes lengthwise into 1 inch thick slices and drizzle with sea salt and olive oil. Fry in a griddle pan until charred and soft.
To make the flatbreads, mix the flour and yoghurt with 1 tbsp of the chopped parsley. Roll out into rough circles and place in a dry frying pan for 3 or 4 minutes on each side, until browned and cooked through.
For the chimichurri, add the chopped parsley with sea salt and black pepper to a mortar and pestle and slowly add the extra virgin olive oil, while gently crushing the herbs. Add the grated garlic, lemon zest and finely chopped chilli and check for seasoning. Add a little of the juice of the lemon or more olive oil if needed.
Place the flatbreads on a plate and top with the charred courgettes, add the sliced lamb loin and drizzle over the cooking juices. Spoon over the chimichurri.
