Spiced lamb flatbreads
By Ailsa Burt
Top these speedy flatbreads with fragrant lamb and spices for a flavour-packed side. Similar to Turkish lahmacun, serve with parsley salad scattered on top
-
Prep:10 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 520
-
fat 25g
-
saturates 8g
-
carbs 43g
-
sugars 0g
-
fibre 6g
-
protein 28g
-
salt 1.5g
Ingredients
- 200g lamb mince
- 3 garlic cloves , crushed
- ¾ tsp ground cumin
- ½ tsp ground cinnamon
- ½ lemon , zested and juiced
- 3 tbsp tomato purée
- 2 tbsp olive oil
- 2 flatbreads
- small handful of parsley , roughly chopped
- ½ small red onion , finely sliced
- 1 tbsp red wine vinegar
Method
Heat the oven to 180C/160C fan/gas 4. Tip the mince, garlic, cumin, cinnamon, lemon zest, lemon juice, tomato purée and half the oil into a food processor along with ½ tsp sea salt flakes and some black pepper. Pulse until well combined.
Arrange the two flatbreads on a baking tray, then divide the lamb mixture between them, spreading it right to the edges. Put in the oven for 17-20 mins until cooked through. Meanwhile, combine the parsley, red onion, vinegar and remaining olive oil in a bowl and season well. Serve the flatbreads with the parsley salad scattered over the top.
