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Lucy Loves…Spiced Lamb Flatbreads

Categories: East Sheen,East Sheen News,News,Recipes

Quick Spiced Lamb Flatbreads recipe from Lucy Loves Food Blog

Quick Spiced Lamb Flatbreads recipe

Since I discovered the amazing dough involved in making these Two Ingredient Bagels I have been toying with the idea of using them to fashion some sort of delicious main course. It’s so simple, quick and well, doughy, I felt sure they’d make brilliant savoury flatbreads. In true Lucy Loves style, I went on a freezer forage, found a packet of lamb mince, and lo, Quick Spiced Lamb Flatbreads were born.

I love lamb. It’s usually reserved for Sundays and in the form of a huge roast, in our house, however, lamb mince is a less dramatic, tons cheaper way to enjoy our favourite meat. This recipe is, like it says, quick, but also full of flavour, whilst looking as if you’ve gone to loads more trouble than you actually have. The lamb mince is briefly fried off with some garlic and cumin and the herb pesto is a simple whizzing together of herbs, oil and garlic. The flatbread, as I mentioned, is just yoghurt and self raising flour which creates a tasty base for the spiced lamb. These beauties can be a substantial lunch, make them smaller for an interesting first course or make one big one to share and tear at the table.

I bloody love a something out of nothing dish. And these lamb flatbreads really are quite something.

This post will feature on Lucy Loves later on this week.

Quick Spiced Lamb Flatbreads recipe from Lucy Loves Food Blog

Quick Spiced Lamb Flatbreads recipe

Serves 4 hungry people

You will just need bowls and pans for this

Flatbreads

330g self raising flour, plus extra for dusting

355g Greek yoghurt

Pesto

3/4 small bunch parsley, stalks removed

1 small bunch mint, stalks removed

60ml olive oil

2 tablespoons lemon juice

1 clove garlic

Salt and pepper

Lamb

400g minced lamb

2 tablespoons cumin

1 large, or 2 smaller cloves garlic, finely chopped

Generous amounts of salt and pepper

A drizzle olive oil

Greek yoghurt, chopped pistachios, fresh mint, sea salt and a drizzle of olive oil to serve

Pre heat your oven to 170 degrees fan assisted and line a large baking sheet with grease proof paper.

Make a start with the pesto. Add the parsley, mint, olive oil, lemon juice and garlic to a small chopper, blender or pestle and mortar. Mix well until you have a thick pesto like consistency. Season to taste then pop to one side.

For the lamb, heat a dry frying pan over a medium to high flame and saut√© with the garlic and cumin until it’s just starting to turn golden, around 4 to 5 minutes. Season generously with salt and pepper, to taste. Turn off the heat and leave for a moment.

For the flat breads, take a large bowl and measure in the yoghurt and the flour, mix until you have soft dough then turn out onto a floured work surface and knead to bring the dough together. Divide the dough into 4 pieces and flatten each one into a rough flatbread sort of shape. Place these on your lined baking sheet.

Spoon the spiced lamb mixture onto each flatbread, pressing it into the dough a little. Drizzle with some olive oil then bake in the pre heated oven for 15 to 20 minutes or until the flatbreads are golden and the lamb is sizzling.

Drizzle the herb pesto over each flatbread, blob on some Greek yoghurt, scatter the chopped pistachios and sprinkle over some flaky sea salt.

Serve whilst hot and feel warm and satisfied.

Lucy Loves Food Blog
Author: Lucy Kellett