Smashed lamb flatbreads
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
A quick low-effort dinner that looks way more impressive than it has any right to. Quickly fry herby lamb mince topped flatbreads, dress with red onion, herbs and readymade whipped feta and you are done. A delicious summer dinner in about 15 minutes.
Each serving provides 823 kcal, 44g protein, 77.2g carbohydrate (of which 7.1g sugars), 36.5g fat (of which 14.8g saturates), 5.6g fibre and 1.66g salt.
Ingredients
For the toppings
- ½ red onion, thinly sliced
- ¼ tsp sumac
- squeeze lemon juice
- 200g/7oz shop-bought whipped feta
- fresh flatleaf parsley leaves, to garnish
For the flatbreads
- 500g/1lb 2oz lamb mince
- 1 tsp garlic purée
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried mint
- ½ tsp ground cinnamon
- ¼ tsp chilli powder
- 1 tsp salt
- ½ tsp ground black pepper
- 4 Greek-style flatbreads
- olive oil, for frying
Method
For the toppings, toss the onion with the sumac and lemon juice in a bowl and set side.
Put the lamb mince, garlic purée and all of the seasonings in a large bowl. Use your hands to mix until combined.
Divide the mince mixture into four balls. Flatten each ball onto a flatbread, making sure to spread the mince thinly with even coverage right to the edges.
Heat a drizzle of the oil in a large frying pan over a medium heat. Place one flatbread in the pan, meat-side down. Press it down firmly into the pan for 20–30 seconds to create the crispiness, then cook for a further 5–6 minutes, or until the mince is cooked through. Flip and cook on the other side for a further 2 minutes. The total cooking time should be about 8 minutes. Repeat with the remaining flatbreads.
Top the flatbreads with dollops of the whipped feta and the red onion mixture. Garnish with parsley and serve.
Recipe tips
Cooking the flatbreads individually achieves the best results, but if you have more than one frying pan you can speed things up by cooking two at a time.
