Grilled lamb escalopes (Kuzu külbastı)

1. Cut the leg of lamb against the grain into slices about 1.5 cm thick, then gently flatten them under film to 1 cm.

2. Grate the onion, squeeze out the juice and mix it with the thyme, chilli flakes, olive oil and pepper.

3. Brush the slices with the marinade, cover and chill for 1-2 hours.

4. Salt just before cooking and grill on a very hot grill or griddle pan for 2-3 minutes per side, so they're nicely striped outside and pink inside.

5. Rest for 3 minutes before serving.

6. Serve with red onion in sumac, parsley and lemon wedges.

Tip: Külbastı literally means 'pressed into ashes' – it used to be cooked at the edge of the embers. Thin slices dry out quickly, so don't cook them longer than 3 minutes a side.