Quick Spiced Lamb Flatbreads

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.

Here’s everything you need to make these beyond tasty treats, apart from the salt and pepper and the chopped pistachios for sprinkling at the end *it had been a long week*. I pretty much had all the ingredients for these in my fridge/cupboard including the rather less than sprightly collection of herbs which needed using up. This isn’t me showing off, I just love using food I have to hand.

Make a start by pre heating your oven to 170 degrees fan assisted and lining a large baking sheet. Next, get on with the mint and parsley pesto. This just involves adding the aforementioned mint and parsley to a tiny chopper, blender or pestle and mortar. Add the oil, lemon juice and garlic then blitz or grind to a pesto like consistency.

Pop this to one side whilst you cook the lamb mince. Heat a dry frying pan over a medium high heat then fry off the meat with the cumin and garlic. Cook for around 4 to 5 minutes or until it’s starting to turn golden brown.

Season generously with salt and black pepper then turn off the heat and leave this whilst you make the dough.

Take a large bowl and simply weigh in the yoghurt and self raising flour. Mix to a soft dough then tip out onto a floured surface and briefly knead to bring the dough together.

Cut the dough into four equal-ish pieces and flatten them into rough flatbread shapes then place onto your lined baking sheet.

Now take your spiced lamb and top each bread with a quarter of the mixture, pressing it down slightly, into the dough.

Drizzle each one with some olive oil then put into your pre heated oven for 15 to 20 minutes or until the bread is golden and the lamb’s sizzling.

While the breads are piping hot, drizzle over the pesto, blob on some yoghurt, sprinkle on plenty of flaky sea salt and finally, sprinkle over some chopped pistachios.

Tuck right in. These lamb flatbreads are autumn/winter carbs at their finest.

These are so filling and satisfying, for once, one was enough for me.

Lucy x

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 sauté 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.