Pita bread with lamb and a mint and lemon sauce
Ingredients
For
4
personnes
For the bread:
- 500g bread flour
- 30 cl of lukewarm water
- 15g fresh yeast
- 1 tablespoon of sugar
- 1 tablespoon of full-flavoured olive oil
- 2 teaspoons of salt
- 1 tablespoon of chopped coriander
- The zest of 1 lemon
To prepare (sauce and meat):
- 50g fresh mint leaves
- 50g fresh flat-leaf parsley
- 1 teaspoon of finely grated lemon zest
- 2 teaspoons of fresh lemon juice
- 1 teaspoon of roughly chopped shallot
- 1 teaspoon of capers, drained and rinsed
- 1 clove of garlic
- ½ teaspoon of sea salt
- ¼ teaspoon of mild chilli
- 2 teaspoons of strong-flavoured olive oil for the sauce and 1 tablespoon for the chops
- 4 lamb chops
- 1 red pepper
Tip
For olive oil with an intense flavour, choose, for example, PDO Nîmes, Vallée des Baux-de-Provence, Haute-Provence, Aix-en-Provence, Provence… or an oil made from the Aglandau variety, such as Picholine, Olivière, …
Instructions
- Prepare the bread: in a bowl, add the yeast to the lukewarm water, add the sugar and olive oil, and leave to rest for 10 minutes. In a mixing bowl, combine the flour and salt. Pour the yeast mixture over the flour and knead until the dough is smooth and elastic. Cover with a damp cloth and leave to rise in a warm place until the dough has doubled in volume (1 hour). Knock the dough back by pressing it down with your fist, then sprinkle with coriander and lemon zest. Knead for 2 minutes until incorporated. Divide the dough into 10–12 balls, place them on a lightly floured work surface and leave to rest for 15 minutes. Roll out the balls into circles 15 cm in diameter. Place them on aluminium foil as you go, cover with a clean tea towel, and leave to rise for 1 hour. Preheat a griddle (to around 260°C), place the pita breads on it, sprinkle them with water and cook for 4–5 minutes until they puff up and are lightly browned. Wrap them in a tea towel.
- Prepare the sauce and the meat: brush both sides of the lamb chops with olive oil, then season with salt and pepper. Leave them to rest at room temperature for 15 to 30 minutes before cooking.
- Meanwhile, roughly blend the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli. Add the olive oil and blend until you have a thick sauce. Pour into a small bowl, cover the sauce with cling film, pressing it down to prevent it from losing its colour, and set aside at room temperature.
- Wash the pepper, cut it into quarters and remove the seeds.
- Cook the chops and the pepper (skin-side down) over direct heat (180–230 °C). Remove the pepper as soon as the skin has browned, slice it into strips and set it aside.
- Remove the chops from the barbecue, leave them to rest for 3 to 5 minutes, then cut them into strips.
- Cut the pita breads in half, cutting about three-quarters of the way through, add a little sauce, some strips of meat and pepper, and top with sauce.
Tip
For olive oil with an intense flavour, choose, for example, PDO Nîmes, Vallée des Baux-de-Provence, Haute-Provence, Aix-en-Provence, Provence… or an oil made from the Aglandau variety, such as Picholine, Olivière, …
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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