Mutton Flatbreads with Spring Green Slaw

OVERVIEW

I have experienced first-hand just how passionate King Charles is about farming. In 2015, I got to meet the then Prince of Wales in Padstow and was lucky enough to show off some of the produce we grow in Padstow and have a good chat with him about farming. To mark his coronation, I have written a recipe using not only local mutton but foraged wild garlic, spring greens and Cornish yoghurt.

TIS' THE SEASON

Season the mutton well in advance and store in the fridge untill an hour before you start to cook. Seasoning in advance helps develop the flavour and create a mouthwatering crust and caramelisation whilst cooking.

MAKE THE FLATBREADS

Combine all the flatbread ingredients in a mixing bowl and mix well. Knead slightly, adding a bit more flour if too sticky or a bit more yoghurt if too wet. Dust the top with flour, cover with a towel and set aside until you’re ready to cook.

MAKE THE SLAW

Remove any thick stalks from the spring greens and finely slice like you would a cabbage. Cut the onion in half and finely slice both halves. The fennel is optional, it adds a lovely, subtle aniseed flavour to the slaw. Roughly chop this in long strands. Core and halve the apple, leaving the skin on, then chop into matchstick pieces.

In a large mixing bowl, add the prepped veg, mayo and lemon juice, and season with salt and pepper to taste.

MAKE THE WILD GARLIC YOGHURT

Add the yoghurt and wild garlic leaves to a blender, blend to a smooth consistency, then season to taste. If you don’t have a blender, finely chop the wild garlic and fold it through the yoghurt.

START THE COOK

Load and light your EGG with the ConvEGGtor Basket in place and a Cast Iron Searing Grid on top. This will bring your cooking surface flush with the EGG and enable you to use the 2 piece multi level rack for the EGGspander System.

Skewer the mutton evenly over the eight skewers, coat with olive oil and set aside. Tip the flatbread dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold its shape and is not sticking to your hands or the surface.

Separate the dough into eight even parts and roll into golf ball-sized balls. With your hands, pat and flatten the dough. Use a rolling pin to roll each piece into 12cm rounds, roughly 3mm thick.

Before grilling, rub a small amount of olive oil onto the flatbread. This will help make those beautiful chargrill marks.

Place your flatbreads onto the Cast Iron Searing Grid (you can fit three at a time on a large and five on an XL) and cook for 1-2 minutes each side, keeping the Dome closed as much as possible. Once they’re all cooked, set aside.

Place your seasoned your mutton skewers on the Searing Grid.

While the mutton skewers are cooking, add the 2-Piece Multi-Level Rack with the top shelf in place. You can keep your flatbreads warm on here.

Once the mutton starts picking up some good colour, turn the skewers and close the Dome. Cook for roughly 5 minutes, burp your EGG and check the mutton is colouring evenly.

Once the mutton is cooked to your liking (we went for medium-rare), bring it off the EGG when an internal temp reaches 55˚C, rest in a warm place, wrapped in butcher paper.

Remove the lamb from the skewers. Stuff your flatbreads using all the different elements. Enjoy with family and friends. GOD SAVE THE KING!