“Peperonata goes well with any barbecued or roasted meat, poultry or fish. Give more flavour to the meat by adding a sprig of dried rosemary to the chargrill just before the skewers are finished cooking.” Adam Liaw, Destination Flavour Singapore

Serves
4

Preparation

45min

Cooking

20min

Skill level

Mid
By
Average: 4.9 (9 votes)
Yum

Ingredients

  • 600 g lamb rump
  • dried mint, to serve

Marinade

  • 250 g natural yoghurt
  • 5 g rosemary leaves, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 g ground black pepper
  • salt, to taste

Pita bread

  • 2 g fresh yeast
  • 340 ml cold water
  • 145 g sourdough starter (see Note)
  • 445 g bread flour
  • 20 g plain yoghurt
  • 20 g salt
  • 70 g masa harina (cornmeal)
  • 70 g duck fat, melted

Peperonata

  • 5 red capsicum
  • 15 cherry tomatoes
  • 1 red onion
  • 1 French shallot, finely chopped
  • 15 g capers, finely chopped
  • 50 ml jalapeno pickle juice
  • 1 tbsp red wine vinegar
  • 50 ml olive oil
  • salt and dried oregano, to taste

Pickled green chillies

  • 5 long green chillies
  • 50 ml jalapeno pickle liquid

Yoghurt dressing

  • ½ tsp cumin seeds
  • ¼ tsp black peppercorns
  • 4 coriander roots, chopped
  • 250 ml (1 cup) buttermilk
  • 75 g Greek yoghurt
  • 1 lime, zested and juiced
  • ¼ tsp cayenne pepper
  • 2 tbsp extra virgin olive oil
  • salt, to taste

Harissa jus

  • 200 ml beef or lamb jus
  • 3 tsp green harissa paste (or to taste)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 2 days

Proving time overnight

To make the marinade, place all the ingredients in a large glass mixing bowl. Using a large sharp knife, shave the lamb against the grain as thinly as possible. Add to the marinade, toss to coat well, then cover and refrigerate for 2 days.

Meanwhile, make the pita bread 1 day ahead. Place all pita bread ingredients, except the salt, masa harina and duck fat, into the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 2 minutes or just until the dough comes together. Cover the bowl and stand for 10 minutes. Add the salt and masa harina and mix on high speed for 5 minutes, adding the duck fat a little at a time until well combined. Divide the dough into 30 g pieces, shape into balls, then place on a baking tray lined with baking paper. Cover well with plastic wrap and refrigerate overnight.

To make the peperonata, chargrill the capsicum until blackened and blistered all over. Place in a tightly sealed bowl and stand until cool. Peel and discard the skin and seeds and very finely chop the flesh. Chargrill the tomatoes until blackened all over. Peel and squeeze out the seeds, then finely chop the flesh. Place the flesh in a small roasting tin and place on the chargrill until the excess liquid has evaporated. Chargrill the unpeeled red onion, turning regularly until tender, then remove and stand until cool. Peel and discard the skin, then very finely chop the flesh. Combine all the peperonata ingredients in a bowl and season to taste.

To make the pickled green chillies, chargrill the chillies until blackened all over. When cool enough to handle, peel and discard the skins. Place the whole chillies in a bowl with the jalapeno pickle juice and stand for about 5 minutes.

To make the yoghurt dressing, place the cumin seeds, peppercorns and coriander root in a small dry frying pan and shake over medium heat for 1-2 minutes or until lightly smoking. Remove from the heat and cool, then place in a spice grinder or mortar and pestle and grind into a fine powder. Place in a bowl with the remaining dressing ingredients. Finely chop one of the pickled green chillies, add to the bowl and stir to combine. Adjust the seasoning, if necessary.

Prepare a woodfired grill and place a rack over the top. Remove the lamb from the marinade and reserve 2 tablespoons of the marinade. Thread one-quarter of the meat tightly onto a long, flat metal skewer and repeat with the remaining meat. Cook the skewers, turning occasionally, for about 6-8 minutes or until the internal temperature reaches 46°C. Set aside to rest, then place a hotplate on top of the coals to preheat.

Roll out pita dough into 25 cm rounds and cook on the preheated hotplate until lightly charred on both sides.

To make the harissa jus, place the jus, harissa and reserved marinade in a small saucepan and stir over low heat until heated through.

To serve, divide the peperonata among the plates and place a lamb skewer on top. Stir any resting juices from the lamb into the harissa jus and pour over the lamb. Top with a spoonful of yoghurt dressing and scatter with dried mint. Serve with the warm pita bread and pickled green chillies on the side.

 

Note

• In the restaurant is a 10-year-old sourdough starter that adds flavour to the dough, but if you don’t have one on the go, either omit and add a little extra water to the dough if necessary, or use ready-made pita bread.

 

Image by Adam Liaw.

This recipe is from Destination Flavour Singapore with Adam Liaw. Visit the program page for more details, recipes and guides.