Pan-Seared Lamb on Herbed Flatbread
A delightful starter featuring tender lamb on a bed of fragrant flatbread, perfect for a cozy November evening.
In Belgium, November brings a bounty of seasonal ingredients, reminiscent of the rich culinary traditions of the past. Lamb, a staple in historical European diets, recalls the communal feasts shared during harvest season. The use of flatbread harks back to ancient cultures, symbolizing unity and nourishment. This dish connects the present with historical dining practices, much like the gatherings of world leaders striving for change. Both celebrate the importance of community, resilience, and sustainable choices. Inspired by Here Are Airports That Could Be Affected by the Air Traffic Slowdown and The U.S. Is Skipping This Year’s Climate Summit. For Many, That’s OK..
Instructions
- Pat the lamb loin chops dry and season with salt and black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and chopped rosemary, sautéing for about 1 minute until fragrant.
- Add the lamb chops to the skillet and sear for 3-4 minutes on each side for medium-rare, or longer depending on your preferred doneness.
- Remove the lamb from the skillet and let it rest for 5 minutes before slicing.
- While the lamb rests, prepare the yogurt sauce by mixing plain yogurt, lemon juice, and chopped mint in a small bowl. Season with salt to taste.
- Warm the flatbreads in the same skillet for about 1 minute on each side until slightly crisp.
- To serve, place the flatbreads on a platter, top with sliced lamb, and drizzle with yogurt sauce.