All Fired Up with Chef Nico Reynolds
- Cut the lemons in half and use 2 halves to clean your grill. With the remaining 2 halves, grill them over a high heat until charred.
- For the feta topping, combine the feta, oil and lemon juice from the charred lemon in a small bowl then gently stir in the mint and sumac. Set aside until needed.
- Grill the lamb koftas over high heat for 7-10 minutes, until cooked through, then remove from the grill and allow to rest.
- Place the flatbreads on the grill and dip your herb brush into the melted butter. Brush the flatbreads with the butter and turn to grill both sides, basting each side with butter.
- To serve, top the flatbread with crisp iceberg lettuce, the grilled lamb koftas and the feta topping.
Explore All Fired Up with Chef Nico Reynolds
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Smoky BBQ lamb koftas with flatbread
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