Romeo’s have done the hard yards and handpicked meat suppliers who source from the best farms around Australia, so you know the lamb you’re chowing down is premium and truly Aussie!
Ingredients
8 x lamb cutlets/chops
1 tbsp smoked paprika
1 tsp nigella seeds
1 tsp fennel seeds
1 tsp chilli flakes
4 x flat breads
1 bunch mint
1 bunch coriander
1 bunch dill
1 bunch parsley
1 pomegranate
1 cup Greek yoghurt
1 clove garlic
1 lemon, zest and juice
Olive oil
2 lemons
Salt & pepper
Method
Coat the lamb in the spices and season with salt, black pepper and extra virgin olive oil.
Place the lamb onto the grill side of your preheated barbecue and cook until charred and super golden.
Flip the lamb and cook until golden, and pink in the middle.
Pick all the herbs and dress with olive oil, lemon juice and salt.
Combine yoghurt, garlic and lemon together and set aside.
Arrange the lamb on a platter and serve with the flatbreads, pomegranate, yoghurt and herbs — get your guests involved by tearing the flatbreads and filling them like a kebab!
Enjoy!
