zoom Lamb flatbreads with garlic yogurt dressing
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Lamb flatbreads with garlic yogurt dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Lamb flatbreads with garlic yogurt dressing

    Marinating lamb is a worthwhile step, even for a short time, as it develops the flavour and tenderises the meat. Spoon the juicy charred lamb over flatbreads with sweet tomatoes, fresh herbs and a delicious yogurt dressing.

    • Preparation time: 20 minutes, plus marinating
    • Cooking time: 15 minutes
    • Total time: 35 minutes, plus marinating

    Serves: 2

    Ingredients

    300g The Collective Straight Up Unsweetened Live Yoghurt
    4 garlic cloves, crushed
    1 tbsp Cooks’ Ingredients Ras el Hanout
    225g extra trimmed lamb leg steak, cut into 3cm chunks
    ½ lemon, zest and 2 tbsp juice
    1 tsp clear honey
    10 mint leaves, shredded, plus extra leaves to garnish
    1 red onion
    2 Crosta and Mollica Piadina Flatbreads (or your choice of flatbreads or wraps)
    250g mixed tomatoes, sliced

    Method

    1. In a large mixing bowl, mix 150g yoghurt with 3½ crushed garlic cloves and the Ras el Hanout spice mix. Stir in the diced lamb and leave to marinate for 30 minutes or up to 24 hours. Mix the remaining 150g yoghurt in a small bowl with the remaining crushed ½ garlic clove, lemon zest and 1 tbsp juice, honey, mint and 2 tsp water; chill until ready to serve.

    2. Halve the onion and finely slice one quarter; toss in a bowl with the remaining 1 tbsp lemon juice. Cut the rest of the onion into 3cm chunks, and thread onto 4 metal skewers alternating with the marinated lamb (aim for a nice yoghurt coating on the lamb, but discard any excess marinade).

    3. Preheat the grill to high. Arrange the skewers on a foil-lined baking tray and grill for about 12 minutes, turning every 4 minutes, until cooked through and charred in places. Heat the flatbread according to pack instructions, then top each with the sliced tomatoes, lamb, garlic yoghurt dressing, pickled red onion and a few extra mint leaves.


    Cook’s tip

    Leg steaks are a leaner cut of lamb, but you can also make these skewers with diced shoulder.

    Your recipe note

    Edit your recipe note

    This recipe appeared within the June 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores

    Comments

    Average user rating

    5 stars

    Glossary