We've been working with chef and food-writer Gill Meller for many years. His hearty, autumnal recipes are a staple in the Pipers Farm cookbook and we're delighted to share some of his fantastic recipes with you this autumn. Now over to Gill...
Some cuts of mutton are wonderful when you cook them gently over a long period of time but there are others that are best cooked quickly and served pink. Mutton loin is an exquisite cut and one I come back to time and time again. It’s got an incredible depth of flavour but it’s also one of the tenderest parts of the animal. This recipe is packed full of interesting textures and exciting flavours and makes a little mutton go a long way.
1kg Loin of Mutton
A few sprigs of rosemary
A few sprigs of thyme
Salt and freshly ground black pepper
For the flatbreads
250g Stoneground White Flour, plus extra for dusting
1⁄2 tsp Pure Sea Salt
1⁄2 tsp fast-action dried yeast
1 tbsp Extra-Virgin Olive Oil
For the roast carrots
3 tsp coriander seeds lightly crushed
3 tsp fennel seeds lightly crushed
12 medium–large bunched carrots, trimmed scrubbed and halved lengthways if they’re big
1 medium onion thinly sliced
4 garlic cloves, thinly sliced
2 good pinches of chilli flakes
2 tbsp pumpkin seeds
3 tbsp extra-virgin olive oil, plus extra to serve
2 rosemary sprigs
3 – 4 thyme sprigs
For the tahini yoghurt
3 -4 tbsp of natural yoghurt
1 tbsp of Tahini
juice of 1 lemon
1 tbsp of Extra Virgin Olive Oil
½ a small clove or grated garlic
salt and freshly ground black pepper
Heat the oven to 200°C/160°C fan/350°F/gas mark 4.
First, make the flatbreads. Put the flour into a large bowl and add the salt and yeast. Add the oil and 150ml of water and stir with a wooden spoon or mix with your hands to form a rough dough. Turn out the dough onto a lightly floured work surface and knead for about 5 minutes, until it feels smooth and plump. Place the dough back in a clean bowl and cover with a tea towel. Leave it to rise just while you prepare everything else.
Combine all the ingredients for the tahini yoghurt together in a bowl and mix well. If it’s to thick add a dash of cold water to thin it a little. Set aside for later.
Place the carrots onto a medium large roasting tray with the sliced onions, garlic, crushed seeds and chilli flakes. Tear over the herbs and trickle with olive oil. Season everything with salt and pepper then tumble together. Place the tray in the oven and roast for 45 – 50 minutes, stirring regularly, until all the carrots are tender.
Meanwhile place the mutton loin in a pan or small roasting tin with the herbs and season all over with salt and pepper. Place into the hot oven with the carrots and roast for 25 – 3 minutes or until the centre of the meat has reached 55 - 60.c. When the mutton and carrots are cooked remove them from the oven, allow the mutton to rest somewhere warm.
Divide the dough into 6 pieces. Shape each piece into a ball. Flour the work surface and your rolling pin, then roll out each ball into a round about 2–3mm thick. Use plenty of flour as the dough is liable to stick.
Set a large frying pan over a high heat. When it’s very hot, shake off any excess flour from one of the flatbreads and carefully lay it in the hot pan. Let it sit for 1–2 minutes, until the dough starts to bubble and puff in places. Look at the underside and, if you can see dark brown patches forming, flip it over and cook the other side for a further minute or so. Repeat with the remainder.
To serve, pile some warm carrots onto each flat bread. Slice the mutton and arrange this over the carrots. Spoon over some tahini yoghurt and finish with a pinch of chilli flakes and some toasted pumpkin seeds if you like.