Spiced Lamb Rump, Za’atar, Orange Blossom, Flatbread

Spiced Lamb Rump, Za'atar, Flatbread

Lamb rump is a fantastic cut which is becoming ever more popular. Here lamb rump is marinated in a spiced oil before being seared and roasted.

Za’atar and orange blossom spiced yogurt and homemade flatbreads are the perfect accompaniment.

Spiced Lamb Rump, Za’atar, Flatbread
Serves 4


For the Lamb: 4 Lamb Rumps (Trimmed), 4tbsp Olive Oil, 2 Garlic Cloves (Crushed), 2tsp Cumin Seeds, 1tsp Cayenne Pepper, 1tsp Turmeric, 2tsp Ground Coriander, 1tbsp Lemon Juice, 1tsp Sea Salt

For the Za’atar Yogurt: 125ml Natural Yogurt, 3tsp Za’atar, 2tsp Orange Blossom Water

For the Flatbreads: 125g Plain Flour, 125g Self Raising Flour, 1tsp Fine Sea Salt, 2tbsp Rapeseed Oil, 150ml Warm Water


1) Combine all of the ingredients for the lamb (excluding the lamb rump) in a shallow dish and mix well to combine. Add the lamb and coat well. Cover and chill for at least 2 hours.

2) Make the flatbreads by mixing the flours, salt and oil together in a large bowl or mixer. Gradually add the warm water whilst mixing until combined. Continue to mix/knead until a smooth dough is achieved. Wrap in cling film and allow to rest for 15 minutes.

3) Make the Za’atar yogurt by combining all of the ingredients in a small bowl – add the Za’atar and orange blossom water to taste.

4) Divide the dough into 8 equal portions and roll out until thin. Store the flatbreads between sheets of cling film until ready to use.

5) Pre heat the oven to 200c. Place a large frying pan over a high heat. Sear the lamp rumps for 2 minutes on all sides until well seared. Transfer to the oven and cook for a further 10-15 minutes until cooked to your liking. Remove and allow to rest for at least 10 minutes.

6) Meanwhile, cook the flatbreads in a large non-stick pan over a high heat for around 2 minutes each side. Keep warm until ready to serve.

7) Slice the lamb rump and serve with the Za’atar yogurt and flatbreads.



Socca and Lamb Kofta


Socca is a revelation! Also known as Farinata, Socca is a thin pancake made from chickpea (gram) flour and traces its origins to South-East France. Three simple ingredients – gram flour, water and olive oil are cooked over a high heat with a little oil to create these wonderful pancakes.

Socca have a surprisingly rich flavour which puts me in mind of paneer or halloumi and are ideal for creating wraps or a simple starter. I used to pair lamb koftas with homemade flat breads – until I converted to socca! The wonderful softness of the pancake makes a fantastic base for the spicy koftas and salad.

Of course, you can top socca with whatever you like – a personal favorite is salsa or hummus. But I urge you to try this recipe, it is truly delicious!

Socca & Lamb Kofta
Serves 4


For the Socca: 300g Gram Flour, 760ml Water, 6tbsp Olive Oil
Lamb Kofta: 600g Minced Lamb (around 70% Lean), 2tsp Ground Cumin, 2tsp Ground Sumac, 2tsp Ground Coriander, 1tsp Hot Chilli Powder, 2 Thyme Sprigs Leaves Picked
To Finish: 1 Red Onion Thinly Sliced, Handful Chopped Mint, Juice 1/2 Lemon, Natural Yogurt, Handful Chopped Cherry Tomatoes, Salad Leaves


1) Make the Koftas by combining all of the ingredients in a food processor and pulse until combined. Form tangerine sized patties around long metal skewers into Kofta shapes. Set aside.
2) Make the Socca mixture by whisking all of the ingredients in a large bowl.
3) Pre-heat your grill on a high setting. Begin making the Socca as you would a pancake – using around a ladleful of batter per Socca for a large crêpe pan.
4) When you are most of the way through making the Socca, place the koftas under the grill. Grill for around 5 minutes each side or until cooked, turning in between. Keep the Socca warm until the Koftas have cooked.
5) To serve: Chop the Koftas into manageable chunks and place on the Socca. Top with a little natural yogurt, sliced red onion, a squeeze of lemon juice, a little chopped mint, some chopped tomatoes and salad leaves.

Leftover Socca make great wraps for the following lunchtime. Alternatively, crisp them up in a hot oven and serve with hummus.