Lamb Flatbread with Parsley and Sumac Salad

Lamb Flatbread with Parsley and Sumac Salad

Serves: 2-4 as part of a meal
Roasted Capsicum and Tomato sauce

Sweat the onion and garlic in a pan and add the spices.

Add tomatoes and capsicum to the pan and cook slowly, stirring until reduced by a third.

Blend together to make a sauce and season to taste with sherry vinegar and sugar.

Leave to cool and set aside.

Spiced Lamb Mix

Combine the spiced lamb mix ingredients together until evenly mixed, then set aside.

Lamb Flatbread

Pre-heat oven to 210°C.

Mix the roasted capsicum and tomato sauce with the spiced lamb mix to create a spreadable consistency. The mix should still be thick and bound, not runny.

Spread lamb and capsicum mix on the Turkish flatbread, drizzle with oil and bake in the oven for 8 minutes or until lamb is cooked through.

Parsley and Sumac Salad

Mix all salad ingredients together just before serving and place on top of the lamb flatbread.


Cooking Tips:

• The roasted capsicum and tomato sauce can be stored in the fridge for a few days after making.

• Store bought mince is perfectly suited to this dish if you cannot get minced shoulder.

This recipe comes courtesy of Anchovy and We Love Our Lamb.

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