AT A GLANCE
This pide is inspired by a Greg Malouf recipe. You could start it a day ahead to marinate the lamb.
|01||Crush rosemary, garlic, lemon rind and 1 tsp sea salt flakes using a mortar and pestle. Transfer to a large bowl, add lemon juice, 60ml oil, mint and lemon myrtle, then add lamb and rub marinade into meat. Refrigerate for flavours to develop (6 hours or overnight).|
|02||For pide rolls, combine yeast with 125ml warm water in a bowl, stir to combine and set aside until foamy (5 minutes). Add 90gm flour to the yeast mixture and stir to combine. Sprinkle with a little more flour, cover with a tea towel and set aside until very foamy and doubled in size (1 hour). Combine remaining flour and 1 tsp sea salt flakes in the bowl of an electric mixer, form a well in the centre, add yeast mixture, olive oil and 250ml warm water, and knead with dough hook attachment until a wet dough forms (8 minutes). Transfer to a lightly oiled bowl, cover with a tea towel and set aside until doubled in size (1 hour). Roll into 20 balls, then transfer to oven trays lined with baking paper, leaving space between each. Cover with a tea towel and set aside until slightly puffed (25-30 minutes). Press each with your hands to flatten, brush with eggwash, scatter with nigella seeds and bake until golden and cooked through (7-10 minutes). Set aside to cool.|
|03||Preheat oven to 180C. Heat a large frying pan over medium-high heat. Add lamb and cook, turning once, until golden (3-4 minutes each side). Transfer to a tray lined with baking paper and roast until cooked to your liking (20-25 minutes for medium rare). Set aside to rest.|
|04||Combine cabbage, beetroot, mint, vinegar and remaining oil in a bowl and season to taste.|
|05||To serve, halve the rolls and spread both tops and bases with hummus. Top with thin slices of lamb and cabbage mixture, and season to taste.|