Meatopia At Home recipes

Chris Roberts’ ‘lambchetta’, charred salsa criolla and flatbread

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This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs. Head to instagram.com/meatopiauk for the chefs’ recipe videos, saved in our Story Highlights.

Welsh cook Chris Roberts (AKA @Flamebaster on Instagram) was due to make his debut appearance at the Dock for Meatopia OnFire 2020. We’re gutted he won’t be able to cook for us in the flesh this year, but we’re buzzing to have him among our #MeatopiaAtHome ranks nonetheless — a fine addition to the crew, we hope you’ll agree. Thanks Chris for showing us your incredible ‘lambchetta’ recipe and your unreal outdoor kitchen in the beautiful Welsh countryside… not to mention introducing us to the coolest toy we didn’t know we needed (you’ll have to watch his cookalong to see what we mean).

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights.

Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

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Welsh cook @flamebaster was due to make his debut appearance at the Dock for #Meatopia2020. We're gutted he won't be able to cook for us in the flesh this year, but we're buzzing to have him among our #MeatopiaAtHome ranks nonetheless — a fine addition to the crew, we hope you'll agree. Thanks Chris for showing us your incredible 'lambchetta' recipe (and your unreal outdoor kitchen in the beautiful Welsh countryside). Here's the method — check out our Story Highlight to see how it's done. Cook all your veg, skin-on, in the embers of your fire until cooked through. Once cool enough to handle, finely dice them and add a dash of extra virgin olive oil and apple cider vinegar as well as a handful of chopped fresh mint leaves. Score the fat in a diamond pattern, season the meat side and cover with the charred salsa criolla. Roll it up as tight as you can so the fat is on the outside, and use butchers' twine to tie up. Rub the scored fat with sea salt and a little olive oil. Sear over medium hot coals for 15 mins to render the fat and cook the outer meat so it’s melt-in-the-mouth tender, whilst keeping the inner loin blushing. Turn constantly before finishing it off in the smoker to bring it up to the desired temperature — this will depend on the size of your cut of meat. It's essential to let it rest for 15 minutes before you eat it. The flatbreads (dough recipe in previous post) will cook in a wood oven in a mere 60 seconds — you can also do this in your home oven in a skillet. Finish them off by flamebasting them with lamb fat (brushing the flatbread with rendered lamb fat or butter will also do the job). Top the flatbreads with slices of your lambchetta and a dollop of the garlic mayo (recipe in previous post). Chris likes to garnish his with pickled shallots (sliced shallots with a dash of red wine vinegar) and chopped parsley. Big thanks too to our friends at @frontierlager for sending Chris a few beers to wash it all down with.

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Chris Roberts’ ‘lambchetta’, charred salsa criolla and flatbread
Ingredients

A boned half-saddle of lamb. If you can’t get saddle, use belly or ribs. (Chris’ was gifted to him by Turner & George for the cookalong)

For the charred salsa criolla:
a big bowlful of veg (you can use whatever you like, but peppers, tomatoes, garlic, chillies and red onion are all good)
A splash of apple cider vinegar and olive oil
Sea salt
A handful of mint

For the garlic mayo:
6 cloves of garlic
2 egg yolks
1-2 tsp mustard
Around 600ml olive oil
Juice of one lemon
Salt and pepper

For the flatbreads:
15g salt
2g fresh yeast
500ml room temperature water
750g 00 flour

 

Method

You’ll need to make your flatbread dough a day ahead. Dissolve the salt and yeast in the water, then mix in the 00 flour and knead together until the dough comes away from the sides of the bowl easily. Cover and leave to prove at room temperature overnight. In the morning, cut and shape into equally-sized balls and leave to prove for a couple of hours before ready to cook.
To make the garlic mayo, crush the garlic with a good pinch of salt to form a paste. In a bowl, whisk together the egg yolks and mustard. Once combined, begin slowly drizzling in olive oil while continuously whisking. Keep adding oil until you get a mayonnaise-like consistency that you’re happy with. To finish it, mix in the juice of a lemon and the garlic paste, season to taste, and chill in the fridge.
For the salsa criolla, cook all your veg, skin-on, in the embers of your fire until cooked through. Once cool enough to handle, finely dice them and add a dash of extra virgin olive oil and apple cider vinegar as well as a handful of chopped fresh mint leaves.
Take your lamb and score the fat in a diamond pattern, season the meat side and cover with the charred salsa criolla. Roll it up as tight as you can so the fat is on the outside, and use butchers’ twine to tie up. Rub the scored fat with sea salt and a little olive oil. Sear over medium hot coals for 15 mins to render the fat and cook the outer meat so it’s melt-in-the-mouth tender, whilst keeping the inner loin blushing. Turn constantly before finishing it off in the smoker to bring it up to the desired temperature — this will depend on the size of your cut of meat. It’s essential to let it rest for 15 minutes before you eat it.
The flatbreads will cook in a wood oven in a mere 60 seconds — you can also do this in your home oven in a skillet. Finish them off by flamebasting them with lamb fat (brushing the flatbread with rendered lamb fat or butter will also do the job).
Top the flatbreads with slices of your lambchetta and a dollop of the garlic mayo (recipe in previous post). Chris likes to garnish his with pickled shallots (sliced shallots with a dash of red wine vinegar) and chopped parsley.