Sweet, savoury and beautifully balanced.Tender lamb steaks are marinated in our Blackberry & Thyme Balsamic Vinegar, then paired with peppery rocket, juicy pomegranate seeds, creamy feta and crunchy pistachios. A spoonful of pickled red onions, gently softened in our Kashmiri Chilli & Ginger Balsamic Vinegar, adds the perfect 'swicy' heat to finish.
Perfect for relaxed entertaining, summer dining or an elevated midweek meal.
For the lamb marinade:
- 2–3 lamb steaks
- 2 tbsp Blackberry & Thyme Balsamic Vinegar
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
For the pickled red onions:
- 1 red onion, finely sliced
- 2–3 tbsp Kashmiri Chilli & Ginger Balsamic Vinegar
To assemble:
- 4 shop-bought flatbreads
- A handful of fresh rocket
- ½ cup pomegranate seeds
- 100g feta cheese, crumbled
- 2 tbsp pistachios, roughly chopped
Method
- In a bowl, combine the Blackberry & Thyme Balsamic Vinegar, olive oil, salt and pepper. Add the lamb steaks and coat well. Cover and allow to marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavour).
- Place the sliced red onion and Kashmiri Chilli & Ginger Balsamic Vinegar in a small saucepan. Warm gently over a low heat for 8–10 minutes, stirring occasionally, until the onions soften and take on a vibrant colour. Set aside to cool.
- Heat a frying pan over medium-high heat. Remove the lamb from the marinade and cook for 2–3 minutes per side (depending on thickness) until nicely seared but still tender inside. Rest for 5 minutes before slicing thinly against the grain.
- Warm the flatbreads slightly if desired. Scatter with fresh rocket, then layer over the sliced lamb. Sprinkle generously with pomegranate seeds, crumbled feta and chopped pistachios. Finish with a spoonful of the pickled red onions.
- Serve immediately while the lamb is warm and the flatbreads are soft. For an extra burst of flavour, drizzle a little more Blackberry & Thyme Balsamic over the finished flatbreads just before serving.
