Simon Rimmer Summer Lamb Lahmachun recipe on Sunday Brunch

Simon Rimmer served up a tasty summer lamb lahmachun on Sunday Brunch.

The ingredients for dough are: 300g flour, 1 sachet dried yeast (7g), 150ml full fat milk, 1 egg, 50ml olive oil and 1 tsp salt.

For the filling: 300g lamb mince, 25g Turkish chilli paste, Handful of chopped parsley and mint, 1 grated onion and 2 chopped toms.

For the salad: Sliced red onion, Tomatoes, Radish, Parsley, Mint, Green chilli – Dressed with olive oil, lemon and sumac for dusting.

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