This recipe for Spicy Lamb Flatbreads was fun, and a little bit different from my usual fare.
This recipe is from Donna Hay’s latest magazine (Oct/Nov Issue 71). It was quick and easy to make and really delicious. The lamb mixture (which was totally yum with that onion relish) is indeed very spicy with that chilli kick, but is nicely balanced by the tomatoes, mint and yoghurt.
I didn’t actually have any flatbreads, so used tortilla wraps instead; I also couldn’t find lamb mince at the supermarket, so substituted lamb stir-fry. Will definitely make it again.
SPICY LAMB FLATBREADS
- 500g 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
- 250g mixed cherry tomatoes, halved
- ½ cup mint leaves
- 1/3 cup (40g) toasted pine nuts, roughly chopped
- 2 Tbsp lemon juice
- 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.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting