This is my recipe for the Clarence Court 50 year anniversary, shot by David Loftus. It’s a simple affair, but packed with flavour and oh so pretty …
Lamb, pine nut and sultana flatbreads
- For the flatbread:
- 50g of salted butter
- 180ml of milk
- A pinch of salt
- 300g of plain flour
- For the topping:
- 2 banana shallots, finely sliced
- 2 garlic cloves, minced
- 250g of lamb mince
- 1 tsp. of cumin
- 1 tsp. of cinnamon
- 1 tsp. of sumac
- Salt and Pepper
- 1 tbsp. of golden sultanas
- 1 tbsp. of toasted pine nuts
- 4 heaped tbsp. of natural yoghurt
- 2 tsp. of chopped dill
- 2 tsp. of chopped mint
- x4 Clarence Court Burford Brown eggs
- 4 tsp. of pomegranate molasses
- 1 thumb sized piece of cucumber, sliced very thinly
- ¼ of a red onion, sliced very thinly
- The seeds of ½ a pomegranate
- A few fresh leaves of mint and dill to garnish
- In a small pan over a low heat, heat the butter, milk and salt until the butter has melted. Pour the mixture into a large bowl containing the flour. Kneed well for a few minutes until a smooth dough is formed and wrap in clingfilm. Allow to rest at room temperature for twenty minutes whilst you prepare the lamb.
- In a large frying pan set over a medium heat, fry the shallots for a few minutes in a little olive oil. Once soft add the garlic and cook for a further minute. Break the lamb into the pan and fry until browned all over. Once browned, add the cumin, cinnamon, sumac, a good pinch of salt and pepper and stir. Add a splash of water and allow the mixture to cook down for a few minutes.
- Add the sultanas and toasted pine nuts to the pan and continue to cook for a further 5-8 minutes, adding a splash of water again if necessary and cooking until the lamb is tender. Once done keep on a low heat, stirring occasionally.
- In a separate bowl, pour in the natural yoghurt and add the chopped dill and mint and set aside.
- Preheat the oven to 200C / 180 Fan.
- To make the flatbreads, divide the dough into four. Roll into a ball and flatten with your palm. Flour the work surface and roll each piece into the size of a small plate and about just under half a centimetre thick. Pop a frying pan on a medium heat and add a drizzle of olive oil. Fry each flatbread for a minute or two on each side until golden brown then set on a wire wrack over a baking tray.
- Spread each flatbread with an even layer of the lamb, making a dent in the centre. Crack a Clarence Court Burford Brown egg into each dent (you may want to discard a little of the egg white before doing this), setting the yolk into the dent. Pop the tray into the oven and cook for 12-15 minutes or until the white is cooked and the egg yolk has just started to set.
- Remove from the oven and dot a tablespoon of herby yoghurt over each flatbread. Drizzle with a teaspoon of pomegranate molasses, scatter with the thinly sliced cucumber and red onion and sprinkle with fresh pomegranate seeds. Add a few extra mint and dill leaves to garnish.