lamb and yoghurt flatbreads
Recipes
Lamb
Lamb & Yoghurt Flatbreads
Store any remaining herb oil in the fridge, serve with beef or lamb another night.
Ingredients
- 500g lamb mince
- 1 tsp cumin
- 6 medium lebanese breads, or large pitas
- 1 cup plain greek yoghurt
- 100g crumbled feta cheese, divided
- 2 large zucchinis, cut into ribbons
- 1/2 cup mint leaves
- 1/2 cup parsley leaves
- 1/2 cup olive oil
- 2 tbsp pine nuts, toasted
- salt & pepper
- 2 cucumbers, diced
- 200g cherry tomatoes, quartered
- 50g kalamata olives, pitted
- 1/2 tsp dried oregano
- 1 tsp red wine vinegar
- 1 tsp olive oil, extra
Directions
- Preheat oven to 200°C. Stir together yoghurt and half the feta cheese in a small bowl. Blend mint and parsley to a rough puree. Add olive oil to herb mixture, blend again and season to taste with salt and pepper.
- Combine lamb mince, cumin, and 1 tbsp of the herbed oil, mix well. Spread flatbreads with yoghurt mixture, top with ribbons of zucchini and small dollops of marinated lamb mince. Sprinkle with remaining feta cheese.
- Bake on lined trays, in batches if necessary, for 8 - 10 mins – until base is crisp and lamb is browned. While the flatbreads bake, combine cucumber, tomato, olives, oregano, red wine vinegar and olive oil in a large bowl.
- Drizzle flatbreads with herb dressing and sprinkle with pine nuts. Serve warm, with the salad on the side.
