Berbere-spiced lamb flatbreads
An aromatic spice mix used in Ethiopian and Eritrean cooking, berbere sings when paired with chicken and rich meats such as lamb or duck.
- 2 of your 5 a day
- CourseMain meal
- Prepare15 mins
- Cook25 mins
- Total time40 mins
- 1 tbsp Bart Berbere seasoning
- 125g Essential Greek Style Yogurt, plus 1 tbsp
- 1 pack Essential 2 British Lamb Leg Steaks
- 1 Essential Aubergine, roughly chopped
- 2 tbsp olive oil, plus extra to serve
- 2 sweet peppers, roughly chopped
- 2 echalion shallots, peeled and halved through their roots
- ¼ tsp dried mint
- 1/4 x 25g pack coriander, roughly chopped, reserving a few whole leaves
- ½ unwaxed lime, zest
- 1 small clove garlic, finely chopped
- 2 flatbreads, to serve
Preheat the oven to 200°C, gas mark 6, and line a baking tray with foil. In a large bowl, mix the berbere with 1 tbsp yogurt. Add the lamb, coat well, cover and chill.
Put the aubergine on the prepared baking tray with ½ tbsp oil and bake for 10 minutes. Add the peppers, shallots, mint, ½ tbsp oil and a pinch of salt. Mix together, then return to the oven for 15 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a frying pan and cook the marinated lamb for 10-14 minutes, turning halfway, until done to your liking. (Ensure all surfaces are browned.) Mix 125g yogurt with the chopped coriander, lime zest and garlic; season. Warm the flatbreads through in the oven for 2 minutes. Serve topped with the lamb, veg, coriander yogurt, reserved coriander and a drizzle more oil.
Typical values per serving when made using specific products in recipe