Sweet & spicy lamb flatbreads
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes genuinely impressive. Spiced lamb mince gets layered onto soft, pillowy flatbreads with roasted vegetables and a hit of sweetness from sour cherries that keeps everything balanced and interesting. The Lebanese spice blend does all the heavy lifting for flavor, so there's minimal fuss involved. Plus, lamb is packed with iron and B vitamins, making this meal as nourishing as it is delicious. Your friends will think you've spent hours in the kitchen, but really you've got dinner on the table in forty five minutes flat.
Ella x
Ingredients
- 1 tbspolive oil
- 2 clove/sgarlic(finely chopped)
- 1red onion(onion, finely chopped)
- 1red pepper(deseeded and finely chopped)
- 500 gramsessential 20% fat british lamb mince
- 2 tsplebanese 7 spice blend
- 2tomatoes(roughly chopped)
- 1 tbsptomato purée
- 2 tbspsour cherries(roughly chopped)
- 200 gramsthe levantine table 2 handstretched flatbreads
- 2 tbspfresh coriander(roughly chopped)
Detail level
Instructions
- 1
Heat the oil in a large frying pan over a low heat. Cook the garlic, onion and pepper for 10 minutes until soft. Add the lamb and spice blend and cook over a high heat for 5 minutes, until the lamb is cooked through with no pink meat and the juices run clear.
- 2
Preheat the oven to 200°C, gas mark 6. Stir the tomatoes, purée, cherries and some seasoning into the pan and simmer rapidly for 10 minutes, stirring until the mixture is thickened and pulpy.
- 3
Place the flatbreads on two large baking sheets and spoon over the lamb mixture. Bake for 5 minutes until the bread is warmed through. Scatter over the coriander, then cut the flatbreads into wedges or roll up as a wrap.
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