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Spicy Lamb Flatbreads
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course
Main Course
Servings
4
Ingredients
1x
2x
3x
▢
500
g
lamb mince
I used lamb stir-fry
▢
2
cloves
garlic
crushed
▢
1
tsp
ground cumin
▢
2
tsp
dried chilli flakes
▢
1/3
cup
90g store-bought caramelised onion relish (I used onion marmalade)
▢
Sea salt and cracked black pepper
▢
2
Tbsp
olive oil
plus extra for brushing
▢
4
large flatbreads
or other flat style breads
▢
1
cup
280g Greek-style (thick) yoghurt
▢
250
g
mixed cherry tomatoes
halved
▢
½
cup
mint leaves
▢
1/3
cup
40g toasted pine nuts, roughly chopped
▢
2
Tbsp
lemon juice
Instructions
In a bowl, mix together the lamb (mince or stir-fry), cumin, chilli flakes, garlic, onion relish (or marmalade), salt and pepper.
Brush half the oil over the flatbreads and either cook in a large frying pan over high heat, or pop under the grill as I did until crisp. Put aside.
Using the remainder of the oil, cook the lamb mixture in the frying pan until nicely browned.
Dollop 1/4 cup of the yoghurt over each of the flatbreads and add the lamb, cherry tomatoes, pine nuts and mint. Drizzle over with the lemon juice.
Keyword
Lamb Flatbreads
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