This Lamb Flatbread loaded with Caramelised Onion Relish, Homemade Dukkah, feta and rocket makes an easy and amazing lunch or dinner.
5 from 2 votes

Lamb Flatbread, Caramelised Onion Relish & Homemade Dukkah.

Prep Time: 30 minutes
Servings: 6 serves
Author: Marie Roffey
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This Lamb Flatbread loaded with Caramelised Onion Relish, Homemade Dukkah, feta and rocket makes an easy and amazing lunch or dinner.
This recipe has rising time so make sure to plan ahead.
If you make the onion relish from scratch (rather than using store bought), this will take just over an hour.
Course: Dinner, Lunch, starters
Cuisine: Mediterranean

Ingredients

For the Caramelised Onion Relish

  • 3 large red onion, roughly sliced
  • 1 1/2 tablespoons olive oil (notes)
  • 1/3 cup balsamic vinegar
  • 1/3 cup brown sugar
  • 1 teaspoon whole grain Mustard
  • 1 sprig fresh rosemary

Homemade Dukkah

  • 1/4 cup pine nuts
  • 1 tablespoon sesame seeds (notes)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • salt

Flatbread Dough

  • 1 teaspoon dry instant yeast
  • 175 ml warm water
  • 250 g (9oz / 2 scant cups) bread flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil (notes)
  • polenta or extra flour for dusting baking trays Olive oil

Other Toppings

  • 1/2 cup balsamic onion relish
  • 1 cup rocket (arugula)
  • 2 lamb loin chops
  • 1/2 tablespoon olive oil (notes)
  • salt and pepper to season
  • persian feta

Instructions

For the Caramelised Onion Relish (or use store bought)

  • Heat the oil and then add the onions. Cook over low-medium heat until the onion start to soften and release some liquid.
  • Add the balsamic vinegar and bring to a simmer for about a minute.
  • Add the sugar, mustard and rosemary and stir until the sugar dissolves.
  • Turn the heat to low and cook on a simmer, stirring every so often, until it is dark and jam like. This will take around 1 hour.
  • Set aside to cool.

For the Homemade Dukkah (or use store bought)

  • Combine the pine nuts, cumin seeds, coriander seeds and peppercorns in a small saucepan and toast over low heat, shaking regularly until the pinenuts start turning golden.
  • Allow to cool before adding the salt and grinding to desired texture. Mix through the sesame seeds and set aside.

For the Flatbread Dough

  • Stir together the warm water and yeast and allow to sit for 5 minutes.
  • In the bowl of a stand mixer, combine the flour, sugar and salt and stir well. Add the yeast and water mix, then the oil. Using the dough hook, knead for 5-7 minutes or until you have a smooth, elastic dough.
  •  Turn the dough out onto a lightly floured surface and give it a gentle knead into a smooth ball of dough. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and allow to rise for 1⁄2 to 1 hour until doubled in size.
  • Preheat the oven to 230C / 450F / 210C fan forced.
  • Once it has risen, turn the dough out onto a lightly floured surface. Cut into 3 pieces. Roll the pieces into balls then sit under a tea towel for another 15 minutes.
  • Roll the balls of dough out to about 1⁄2 to 3⁄4 of a centimetre thick, oblong shape.
  • Dust 3 baking trays with polenta then transfer your rolled out flatbreads to the trays.
  • Make dimples in the flatbreads with your fingertips, then brush with extra olive oil. Season with salt and pepper.
  • Bake in the oven for 12 -15 minutes until crispy and golden round the edges.

For the lamb

  • Heat oil in a pan over medium-high heat. Season both sides of the lamb well then pan fry for 3 1/2 minutes on each side for medium.
  • Let them rest until the flatbread finishes cooking then slice thinly.
  • Spread onion relish over bases. Dollop and spread the feta. Top with rocket and lamb then sprinkle dukkah all over. Serve 

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
  2. This recipe has rising time so make sure to plan ahead.
  3. If you make the onion relish from scratch (rather than using store bought), this will take just over an hour.
  4. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).