Woodfired Spiced Lamb, Roast Aubergines & Pitta Breads
Woodfired Spiced Lamb, Roast Aubergines & Pitta Breads – one of our favourite combinations from the woodfired ovens. Spiced and slightly smokey lamb, roast and succulent aubergines all stuffed into a pillowy pocket of homemade pitta breads – a perfect summer lunch or supper.
Woodfired Spiced Lamb, Roast Aubergines & Pitta Breads – Ingredients
1kg boned leg of lamb or top rump, a smaller joint but cheaper than leg and just as good
2 aubergines (eggplants)
450g strong white flour
50g wholemeal flour
100g plain yoghurt
10g fine seasalt
5g quick acting dried yeast
1tbsp nigella seeds
Spice mix – 1tsp each ground coriander, ground cumin, smoked paprika; 1/2 tsp each ground turmeric, ground cinnamon
5tbsp olive oil
Woodfired Spiced Lamb, Roast Aubergines & Pitta Breads – Equipment
We’re using our Morso Forno for this recipe but it will work well in any woodfired oven
Woodfired Spiced Lamb, Roast Aubergines & Pitta Breads – Method for the Pittas
- Mix all the ingredients together except the nigella seeds in a large bowl to make a soft dough. Turn on to a clean work surface and knead until the dough is well developed and smooth.
- Put the dough back into a clean bowl, cover and leave to rise for at least an hour until doubled in size.
- Divide the dough into 8 pieces and roll each piece into an oval or circle about ½cm thick on a well floured work surface. If you want to use the nigella seeds, you can now sprinkle a few over the top of each oval and roll them well into the dough.
- Use a small peel to place the breads on the floor of the very hot oven. They will puff up after 45 seconds or so. Flip the breads on to their other side and bake for another few seconds until they are just turning golden brown.
- Put the cooked pittas in a basket and cover them with a clean tea towel or napkin to keep the pittas soft and supple.
Woodfired Spiced Lamb, Roast Aubergines & Pitta Breads – Method for the Lamb
- Mix the spices together with 2tbsp of the oil and add a good pinch of salt and pepper.
- Rub the spice mix into the lamb and leave in the fridge to marinate for a couple of hours.
- Put the Tuscan grill in the oven over a good bed of embers to really heat up.
- Brush the grill lightly with 1tbsp of olive oil and put the lamb on top.
- Cook the lamb over the embers at about 3 Mississippi for around 30 minutes depending on the size of the piece of meat. Take the temperature with a probe thermometer and when the meat is around 55c, take it off the grill and let the meat rest for 15 minutes before slicing.
Woodfired Spiced Lamb, Roast Aubergines & Pitta Breads – Method for the Aubergines
- Slice the aubergines into pieces about 2cm thick.
- Put in a bowl and rub in the rest of the oil.
- Put the aubergine slices in the pan and cook until they are tender and cooked through and colouring on the outside.
Woodfired Spiced Lamb, Roast Aubergines & Pitta Breads – Bringing it altogether
- Cut the pittas in half and open out each pocket.
- Put a couple of pieces of aubergine in the base of the pitta pockets.
- Slice the lamb thinly and put some of the slices on top of the aubergines in the pitta pockets.
- You can add a little chilli sauce if you want a bit of a kick or squeeze over some lemon juice to add a bit of a zing.
- Eat while the lamb is still warm.
Catch up soon and happy cooking!
David and Holly