This spice blend makes more than you need for this recipe but it's well worth having on hand for marinating all manner of protein and veg before roasting. The coffee element is subtle but adds an almost smoky flavour.
4-6 flatbreads (recipe here)
1 lamb backstrap (about 250g)
2 tbsp olive oil
1 tbsp honey
½ cup Persian-style feta
½ cup semi-dried tomatoes
½ cup loosely packed soft herbs such as basil, oregano and flat-leaf parsley
fresh honeycomb to serve (optional)
Coffee spice blend
1 tbsp cumin seeds, toasted and ground
1 tbsp coriander seeds, toasted and ground
1 tbsp sweet smoked paprika
1 tbsp chilli powder
1 tbsp salt flakes
1 tbsp brown sugar
1 tbsp ground coffee
1. Prepare the flatbreads as per this recipe (or use store-bought breads).
2. Combine the coffee spice blend ingredients in a bowl.
3. To a separate bowl, add the lamb, olive oil and two tablespoons of the spice blend. Turn the lamb to coat then pop in the fridge for 30 minutes to marinate (this is an ideal – not a must do – it doesn't matter if you need to cook it immediately). Store the remaining spice blend in a screwtop jar for another use.
4. Preheat oven to 180C fan-forced (200C conventional).
5. Drizzle the honey onto the lamb and turn to coat. Heat a large ovenproof frying pan over medium heat, then brown lamb all over (2-3 minutes). Transfer the pan to the oven and roast until cooked to your liking (4-5 minutes for medium-rare). Transfer to a plate or tray, cover loosely with foil and rest for 5 minutes.
6. Warm the flatbreads. While hot, immediately dollop the feta over the base so it warms and spreads. Scatter with a few semi-dried tomatoes. Slice the lamb and arrange on the flatbreads. Top with the herbs, season generously with salt and pepper then add a small piece of fresh honeycomb, if using. Best served warm.