500g Prime Dorper Lamb mince
2 cloves garlic, crushed
1 teaspoon ground cumin
2 teaspoons dried chilli flakes
1/3 cup caramelised onion relish
Sea salt and cracked black pepper
2 tablespoons olive oil plus extra for brushing
4 large flatbreads
1 cup Greek style yoghurt
250g mixed cherry tomatoes, halved
1⁄2 cup mint leaves
1⁄4 cup toasted pine nuts, roughly chopped
2 tablespoons lemon juice
Place the lamb, garlic, cumin, chilli flakes, caramelised onion, salt and pepper in a bowl and mix well to combine.
Heat a large non-stick frying pan over high heat. Brush the flatbreads with 1 tablespoon of the oil and cook for 30 seconds – 1 minute each side or until golden. Remove and set aside.
Add the remaining oil and the lamb mixture to the pan and cook, breaking up any lumps with a wooden spoon for 6 – 8 minutes or until golden and cooked through.
Spread 1⁄4 cup of the yoghurt over each flatbread and top with the lamb, tomatoes, mint and pine nuts and drizzle with lemon juice to serve.
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