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Lamb flatbreads with mint & nut salsa
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1 x pack 2 lamb leg steaks
25g blanched almonds, roughly chopped
25g pine nuts
100g cherry tomatoes, quartered
½ small red onion, finely chopped
2 sprigs mint, leaves chopped
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
2 x Deli Kitchen Plain Flat Buns
1. Place the lamb steaks under a preheated grill for 4-5 minutes each side for medium–well done, or according to taste.
2. Meanwhile, dry fry the almonds and pine nuts until golden, and mix in with the tomatoes, onion, mint, oil and vinegar, then season.
3. Toast the flat buns under the grill for 1-2 minutes to warm. Slice the lamb steaks into bitesize pieces and fill the buns, spooning over some of the mint and nut salsa. Serve with the remaining salsa and salad.
Typical values per serving:
This recipe was first published in May 2017.