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  • Writer's pictureChris

Salsa criolla lambchetta & flamebasted flatbread - Meatopia cookalong!! 🔥

Updated: Feb 3, 2021

We have more time on our hands now to fire up the barbecue than ever before! Support your local farmers and butchers and give this Welsh lamb recipe a go... Sizzle sizzle, baby! Head to Meatopia's Instagram page as well to watch a recap of my live cookalong on their stories 🔥


Garlic mayo (make in advance)

  • Peeled garlic cloves

  • 2 egg yolks

  • Any mustard you like (I use dijon)

  • Olive oil (no EV!)

  • Lemon juice

  • Sea salt

Charred salsa criolla stuffing

  • Chillies

  • Peppers

  • Red onions

  • Tomatoes

  • Garlic

  • EV olive oil

  • Sea salt

  • Apple cider vinegar

  • Mint


  • Boned half a saddle of lamb (I used Snowdonia mountain lamb!)

Flatbread (make dough balls in advance)

  • 0.5 litre of room-temperature water

  • 15g salt

  • 2g fresh yeast

  • 0.75kg 00 flour


Garlic mayo

  • Make a paste with the garlic & salt (use as much or as little garlic as you like, I like it garlicky!)

  • Get the yolk and mustard in a bowl, whisk together and add the oil bit by bit whilst whisking

  • When you’re happy with the thickness, squeeze some lemon juice in and whisk in the garlic paste. Season to taste. Chill in the fridge

Charred salsa criolla stuffing

  • There's no exact recipe here, go with the flow with what you like! Throw the chillies, peppers, onions and tomatoes directly in the embers - DIRTY STYLE! Roast the garlic to the side of the embers until they get super-soft. The chillies will only need a few seconds to blister whereas the onions will need a good 10mins

  • Leave everything to cool down then squeeze the onions and garlic out of their skins - keep the charred skin on everything else for turbocharged flavour!

  • Finely dice all veg and garlic, add a dash of EV oil, a sprinkle of sea salt and apple cider vinegar and chopped fresh mint leaves (can be made a few days in advance and left to chill in the fridge)


  • Score the fat side in diamonds

  • Season the meat side and cover with the charred salsa criolla

  • Roll it up as tight as you can and use butchers twine to tie up

  • Rub scored fat with sea salt

  • I’m using smaller mountain lamb, so cook for longer if you’re using a bigger lamb. Sear over medium-hot coals for 15 mins, constantly turning it before finishing it off in the smoker to get it up to temp (the goal is to render the fat and cook the outer lamb belly/breast so it’s melt-in-the-mouth whilst keeping the inner loin blushing)

  • Use a digital probe for desired 'done-ness'. For me the outer belly and ribs should be cooked through tender and the loin cooked to medium and still blushing. Essential to let it rest

Flatbread (5 x dough balls)

  • Dissolve salt and yeast in the water, mix in the flour then knead until the dough comes away from the bowl side

  • Leave to prove at room temp overnight

  • Cut and shape into balls, leave to prove covered for a couple of hrs or you can keep in the fridge for up to 3 days (the longer the better!)

  • Flatbread will be cooked in my hot wood oven in 60 seconds (can be done at home in a hot oven using an ovenproof frying pan) then flamebasting the hot flatbread with lamb fat (brushing the flatbread with rendered lamb fat or butter will do the job)

Finishing touches...

  • Top the flatbread with lambchetta slices. Finish with garlic mayo, pickled shallots (shallots with a dash of red wine vinegar) and parsley leaves

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