Spicy Lamb Flatbreads


  • 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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