Saturday, 22 August 2009

Lamb-Filled Flatbread [#140]

Bit of a Nigelthon this evening, with this dish accompanied by two of his salads. This was a nice way to eat a lean lamb fillet, marinated in garlic, cumin and coriander, then roasted for 20 minutes. Sliced thinly, and stuffed into excellent Loyd Grossman pitta breads, it was a simple, Middle-Easternish supper.

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