Try your hand at homemade flatbread with this gorgeous Greek recipe, Chef! Fresh from the pan into your plate, these warm, golden-brown discs are the perfect way to enjoy buttery lamb leg chop infused with Greek seasoning, a colourful Greek salad with creamy feta & briny olives, and a herbaceous yoghurt suace to drizzle over as a dressing. Kali Oreksi!
Nitída’s Ultimate Greek Lamb Chop
Nitída’s Ultimate Greek Lamb Chop
with handmade flatbread & Greek salad
Hands on Time: 30 - 50 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Cucumber
- Danish-style Feta
- Free-range Lamb Leg Chop
- Garlic Clove
- Garlic Cloves
- Greek Seasoning
- Greek Yoghurt
- Mixed Herbs
- Onion
- Pitted Black Olives
- Red Wine Vinegar
- Self-raising Flour
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
HOMEMADE FLATBREAD
Set aside 1 [2]|#7DA0D7 tsp of flour. Place the rest in a bowl with a good pinch of salt and the garlic. Using your hands, rub in 10ml [20ml]|#7DA0D7 of oil until it forms breadcrumbs. Add 35ml [70ml]|#7DA0D7 of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces [per portion]|#7DA0D7 and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the Greek Seasoning. Remove from the pan, season, and rest for 5 minutes.
HERB SALAD & YOGHURT SAUCE
In a bowl, add the red wine vinegar, a generous drizzle of olive oil, and mix to emulsify. Add ½ of the mixed herbs, Cucumber, tomato, onion and olives. Mix to combine and season. In a small bowl, combine the remaining yoghurt and the remaining herbs.
FAB FLATBREAD
Place a pan over a medium-high heat with a knob of butter. When hot, cook the flatbreads one at a time until lightly crisped and golden brown, 2 minutes per side.
TIME TO PLATE
Dish up the lamb chop/s, cover with pan sauce and yoghurt dressing, side with salad, crumble over the feta, and serve with flatbread. Enjoy the feast, Chef!
HOMEMADE FLATBREAD
Set aside 1 [2]|#7DA0D7 tsp of flour. Place the rest in a bowl with a good pinch of salt and the garlic. Using your hands, rub in 10ml [20ml]|#7DA0D7 of oil until it forms breadcrumbs. Add 35ml [70ml]|#7DA0D7 of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces [per portion]|#7DA0D7 and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the Greek Seasoning. Remove from the pan, season, and rest for 5 minutes.
HERB SALAD & YOGHURT SAUCE
In a bowl, add the red wine vinegar, a generous drizzle of olive oil, and mix to emulsify. Add ½ of the mixed herbs, Cucumber, tomato, onion and olives. Mix to combine and season. In a small bowl, combine the remaining yoghurt and the remaining herbs.
FAB FLATBREAD
Place a pan over a medium-high heat with a knob of butter. When hot, cook the flatbreads one at a time until lightly crisped and golden brown, 2 minutes per side.
TIME TO PLATE
Dish up the lamb chop/s, cover with pan sauce and yoghurt dressing, side with salad, crumble over the feta, and serve with flatbread. Enjoy the feast, Chef!
HOMEMADE FLATBREAD
Set aside 1 [2]|#7DA0D7 tbsp of flour. Place the rest in a bowl with a good pinch of salt and the garlic. Using your hands, rub in 30ml [40ml]|#7DA0D7 of oil until it forms breadcrumbs. Add 100ml [140ml]|#7DA0D7 of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the Greek Seasoning. Remove from the pan, season, and rest for 5 minutes.
HERB SALAD & YOGHURT SAUCE
In a bowl, add the red wine vinegar, a generous drizzle of olive oil, and mix to emulsify. Add ½ of the mixed herbs, Cucumber, tomato, onion and olives. Mix to combine and season. In a small bowl, combine the remaining yoghurt and the remaining herbs.
FAB FLATBREAD
Place a pan over a medium-high heat with a knob of butter. When hot, cook the flatbreads one at a time until lightly crisped and golden brown, 2 minutes per side.
TIME TO PLATE
Dish up the lamb chops, cover with pan sauce and yoghurt dressing, side with salad, crumble over the feta, and serve with flatbread. Enjoy the feast, Chef!
HOMEMADE FLATBREAD
Set aside 1 [2]|#7DA0D7 tbsp of flour. Place the rest in a bowl with a good pinch of salt and the garlic. Using your hands, rub in 30ml [40ml]|#7DA0D7 of oil until it forms breadcrumbs. Add 100ml [140ml]|#7DA0D7 of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces per portion and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the Greek Seasoning. Remove from the pan, season, and rest for 5 minutes.
HERB SALAD & YOGHURT SAUCE
In a bowl, add the red wine vinegar, a generous drizzle of olive oil, and mix to emulsify. Add ½ of the mixed herbs, Cucumber, tomato, onion and olives. Mix to combine and season. In a small bowl, combine the remaining yoghurt and the remaining herbs.
FAB FLATBREAD
Place a pan over a medium-high heat with a knob of butter. When hot, cook the flatbreads one at a time until lightly crisped and golden brown, 2 minutes per side.
TIME TO PLATE
Dish up the lamb chops, cover with pan sauce and yoghurt dressing, side with salad, crumble over the feta, and serve with flatbread. Enjoy the feast, Chef!
Frequently Asked Questions
What is the preparation time for Nitída’s Ultimate Greek Lamb Chop?
The preparation time for Nitída’s Ultimate Greek Lamb Chop with handmade flatbread & Greek salad is between 30 and 50 minutes.
What is the total time required to make Nitída’s Ultimate Greek Lamb Chop with handmade flatbread & Greek salad?
The total time required to make Nitída’s Ultimate Greek Lamb Chop with handmade flatbread & Greek salad is between 35 and 60 minutes.
How many servings does Nitída’s Ultimate Greek Lamb Chop provide?
4 servings
What are the main ingredients in Nitída’s Ultimate Greek Lamb Chop?
Cucumber, Danish-style Feta, Free-range Lamb Leg Chop, Garlic Clove, Garlic Cloves, Greek Seasoning, Greek Yoghurt, Mixed Herbs, Onion, Pitted Black Olives, Red Wine Vinegar, Self-raising Flour, Tomato, Tomatoes
What is the nutritional information of Nitída’s Ultimate Greek Lamb Chop?
Calories: 1062, Carbs: 81 grams, Fat: grams, Protein: 50.1 grams, Sugar: 11.8 grams, Salt: 2393 grams
How do I prepare Nitída’s Ultimate Greek Lamb Chop?
TIME TO PLATE: Dish up the lamb chop/s, cover with pan sauce and yoghurt dressing, side with salad, crumble over the feta, and serve with flatbread. Enjoy the feast, Chef! FAB FLATBREAD: Place a pan over a medium-high heat with a knob of butter. When hot, cook the flatbreads one at a time until lightly crisped and golden brown, 2 minutes per side. HERB SALAD & YOGHURT SAUCE: In a bowl, add the red wine vinegar, a generous drizzle of olive oil, and mix to emulsify. Add ½ of the mixed herbs, cucumber, tomato, onion and olives. Mix to combine and season. In a small bowl, combine the remaining yoghurt and the remaining herbs. LIPSMACKING LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the Greek Seasoning. Remove from the pan, season, and rest for 5 minutes. HOMEMADE FLATBREAD: Set aside 1 [2]|#7DA0D7 tsp of flour. Place the rest in a bowl with a good pinch of salt and the garlic. Using your hands, rub in 10ml [20ml]|#7DA0D7 of oil until it forms breadcrumbs. Add 35ml [70ml]|#7DA0D7 of yoghurt until combined into a sticky ball. If too dry, add water in 5ml increments until combined. Use the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 1-2 pieces [per portion]|#7DA0D7 and use a rolling pin or bottle to shape into flat discs, about 12-15cm wide.
What should be prepared from my kitchen to make Nitída’s Ultimate Greek Lamb Chop?
Cucumber, Danish-style Feta, Free-range Lamb Leg Chop, Garlic Clove, Garlic Cloves, Greek Seasoning, Greek Yoghurt, Mixed Herbs, Onion, Pitted Black Olives, Red Wine Vinegar, Self-raising Flour, Tomato, Tomatoes
How many calories does Nitída’s Ultimate Greek Lamb Chop have?
1062 calories
How much fat content does Nitída’s Ultimate Greek Lamb Chop have?
grams
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