Go Back
Chargrilled Lamb Flatbreads recipe

Chargrilled Lamb Flatbreads

Inspired by the lamb flatbread recipe in Rukmini Iyer's The Roasting Tin, this is a super satisfying and quick to serve recipe that really packs a punch in flavour. Served with either easy homemade flatbreads or shop bought, it's one that will impress guests with minimum effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

For the flatbreads
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 175 g natural yoghurt
For the toppings
  • 2 lamb leg steaks (approx 180g each)
  • 2 tbsp olive oil
  • 0.5 lemon juice
  • 2 cloves garlic crushed
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 red onion sliced
  • 1 large tomato sliced
  • 2 handfuls mixed spinach salad
  • 75 g feta crumbled
  • chill sauce (optional)

Method
 

For the flatbreads
  1. Add all the flatbread ingredients into a mixing bowl and bring together, either with a dough hook on a mixer or with a spoon. 
  2. Knead the dough together with your hands, but not as long as you would for bread - it just needs to come together. It's a pretty sticky mixture!
  3. Leave to rest for half an hour or so if you have time, or use immediately.
  4. When you're ready to cook your flatbreads, split the mixture into 3 or 4 pieces, depending on how large you want them to be. Roll the dough out until it's around 2-3mm thick.
  5. Place into a hot grill pan, and cook for around 1-2 minutes on each side until slightly charred and puffed out.
For the toppings
  1. Preheat a large grill/griddle pan on a high heat for 5 minutes.
  2. Grind the coriander and cumin seeds in a pestle and mortar, then mix with the olive oil, lemon juice, crushed garlic and a pinch of salt and black pepper. Rub this mixture onto the lamb leg steaks.
  3. Place the lamb leg steaks onto one end of the large griddle pan and the sliced onions on the other. Cook the lamb for around 4 minutes on each side for meat that's just blushing in the middle. Make sure to move the onion slices around too.
  4. Remove the steaks and cut into slices.
  5. Top the flatbreads with the sliced tomatoes, onions, mixed spinach salad leaves, lamb and feta, then splash with chilli sauce if you like. Serve immediately rolled like a wrap.