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Preheat the oven to 200°C, gas mark 6. In a roasting tin, combine the potatoes, lamb, oil and Mediterranean seasoning. Season (if necessary) and roast for 10-15 minutes until piping hot and golden.
Meanwhile, in a small bowl, combine the shallot, vinegar and a pinch of salt; set aside. Wrap the flatbreads in foil and add to the oven for the final 5 minutes of cooking time. To serve, spread each flatbread with yogurt, then add a handful of salad leaves (whatever you have to hand). Scatter over the lamb and potatoes, then sprinkle over the feta and quick-pickled shallots.
Typical values per serving when made using specific products in recipe
Energy | 2,909kJ/ 694kcals |
---|---|
Fat | 29g |
Saturated Fat | 9.1g |
Carbohydrates | 56g |
Sugars | 7.8g |
Fibre | 8.8g |
Protein | 48g |
Salt | 1.8g |
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