MasterChef Theo's Lamb Skewer with Green Sauce and Flatbread

This time we recreate MasterChef Australia contestant Theo‘s Lamb skewers with green sauce, yoghurt sauce and homemade flatbreads using rendered bacon fat. It is a 10 out of 10 bbq lamb dish.

https://youtu.be/ztIn7aHEktQ

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MasterChef Theo's Lamb Skewer with Green Sauce and Flatbread

Yield: 4

Author: Traditional, but not

Prep time: 30 MinCook time: 30 MinInactive time: 1 HourTotal time: 2 Hour

Ingredients

Lamb Skewer

• ½ tsp fenugreek seeds
• 750 g lamb saddle or 450 g lamb back filet
• 70 g labneh
• 50 ml extra virgin olive oil
• 2 cloves garlic
• 140 g labneh or greek yoghurt
• 2 tsp olive oil
• salt, pepper

Green Sauce

• 100 ml sherry
• 1 bunch flat leaf parsley, stems removed
• 5 sugar snap peas
• 2 cloves garlic
• 20 ml white vinegar
• salt, pepper

Flatbread

• 200 g bread flour
• 15 g olive oil
• 115 g water, plus 10-20g extra if needed
• 200 g middle bacon rashers
• 4 g salt

Instructions

Lamb Skewer

1. For the Lamb Skewer, toast fenugreek seeds in a dry frypan over medium heat then grind to a fine powder. Remove the lamb from the bone and trim to yield approximately 450g meat or buy filet like we did. Cut into 4cm cubes and place into a bowl.
2. Add labneh, olive oil, garlic and ground fenugreek. Mix well to ensure lamb is evenly coated. Set aside for 1-3 hours.
3. When ready to serve, thread lamb onto metal skewers and cook on hibachi or on hot BBQ or grill plate. Turn lamb frequently. Cook to 58°C, about 6-8 minutes. Set aside to rest for the same amount of as it was cooked.
4. For the Labneh, add labneh and olive oil to a food processor and blend until smooth. Set aside.

Green Sauce

1. For the Green Sauce, place sherry into a small saucepan and simmer until reduced by half. Place remaining ingredients, except vinegar, in a food processor combine all ingredients and pulse until finely chopped.
2. Add vinegar and one tablespoon sherry. Season with salt and pepper, to taste.

Flatbreads

1. Preheat oven to 180°C to render the bacon fat.
2. For the Flatbread, place olive oil, water and flour into the bowl of a stand mixer fitted with dough hook. Mix on medium speed for 4 minutes. Turn off mixer and allow dough to rest for 5 minutes.
3. In the meantime, place bacon onto a wire rack over a baking tray lined with foil. Place into oven until fat has completely rendered, about 30 minutes. Pour the bacon fat into a bowl top up with a little melted butter or oil to reach 40g. Set aside.
4. To the dough, add salt and a splash of water and mix on medium speed until dough comes away from the bowl. Divide into four portions. Roll into balls and place onto a lined tray. Cover with a damp tea towel and set aside to rest on the bench for 10 minutes.
5. Heat a large frypan over medium heat or use you BBQ. Once rested, roll out dough balls on a lightly floured surface to a thickness of 2mm. Brush with rendered bacon fat then roll gently into an even log. Cut each into 3rds then stand on end and press flat and roll out to 2mm thickness.
6. Cook flatbread until golden on both sides. Brush with remaining rendered fat and butter. Set aside, covered with a clean tea towel.
7. To serve, place 1 ½ tablespoons of labneh onto each serving plate. Spread across the plates and add a lamb skewer. Spoon green sauce over the top. Serve with flatbreads on the side.