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Easy lamb flatbread

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 large red onion
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 long fresh red chilli, thinly sliced
  • 1 tablespoon ground cumin, plus extra, to sprinkle
  • 500g lamb mince
  • 1 tablespoon tomato paste
  • 1 lemon, rind finely grated
  • 400g garlic Afghan bread
  • 90g (1/3 cup) Greek-style yoghurt
  • 100g soft feta, coarsely crumbled
  • 1/2 cup combined fresh herbs (mint and coriander leaves)


  • 1
    Preheat oven to 230C/210C fan forced. Thinly slice half the onion into rings and reserve. Finely chop remaining onion.
  • 2
    Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add chilli and chopped onion. Cook, stirring, for 2 minutes or until softened. Stir in the cumin for 30 seconds or until aromatic. Increase heat to high. Add the mince. Cook, breaking up lumps with a wooden spoon, for 4 minutes or until browned. Stir in the tomato paste for 1 minute. Stir in lemon rind and season.
  • 3
    Place bread on a large baking tray. Top with lamb mixture. Dollop with yoghurt and top with feta. Sprinkle with extra cumin. Bake for 15 minutes or until golden and crisp.
  • 4
    Meanwhile, juice half the lemon. Cut remaining lemon into wedges. Combine the reserved onion, lemon juice and remaining oil in a bowl. Season. Set aside to macerate. Add herbs. Toss to combine.
  • 5
    Top the pizza with the onion mixture. Serve with lemon wedges on the side.

Source: taste.com.au


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