30 mins to 1 hour
over 2 hours
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By Matt Tebbutt
From Saturday Kitchen[row]
For the crispy lamb
- 1 rack of lamb breast or belly
- 1 onion, roughly chopped
- 1 rosemary sprig
- 1 celery stick, roughly chopped
- 6 garlic cloves, chopped
- 600ml/20fl oz chicken or lamb stock
- 2 tbsp olive oil
- 6 sage leaves
- 1 tbsp capers, chopped
- 4 large spinach leaves, roughly chopped
- 1 lemon, halved
- few mint sprigs, chopped
- salt and freshly ground black pepper
For the piadina
- 250g/9oz plain flour, plus extra for dusting
- 15g/½oz lard
- 1 tsp salt
To make the crispy lamb, preheat the oven to 150C/130C Fan/Gas 2. Place the lamb in a deep roasting tin with the onion, rosemary, celery, half of the garlic and the stock. Season well with salt and pepper. Cover with kitchen foil and roast for 2 hours until tender. Leave to rest.
Cut the lamb into 1cm/½in cubes. Heat the oil in a frying pan and fry the lamb with the sage leaves until crisp. Add the remaining garlic, capers and spinach. Cook until the spinach is just wilted and immediately remove from the heat. Squeeze over the lemon and scatter over the mint. Season generously with salt and pepper.
Meanwhile, to make the piadina, mix all of the ingredients together in a large bowl to form a dough. Knead the dough for 10 minutes. Place in a bowl, cover and leave to rest for 30 minutes at room temperature. Divide the dough into balls (about the size of golf balls), then roll out very thinly into flatbreads on a floured surface. Place a large frying pan over a high heat and dry fry the flatbreads on both sides until slightly blackened and crisp. Keep warm.
Fill the piadina with the lamb mixture. Fold over and serve.