Lamb flatbreads with coriander yogurt

Name: Lamb flatbreads with coriander yogurt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 small red onion, peeled and thinly sliced; 2 lemons, 1 juiced, 1 halved; 1 tbsp olive oil; 1 onion, finely chopped; 2 clove/s garlic, finely chopped; 500 g pack British lamb mince; 2 tbsp pine nuts; 2 tomatoes, roughly chopped; 3 tbsp Ottolenghi Shawarma Marinade, to taste; 25 g pack coriander; 100 g natural Greek style yogurt; 200 g packs The Levantine Table Handstretched Flatbreads; 4 tbsp pomegranate seeds

Richly aromatic lamb on fluffy bread, topped with a fresh mix of coriander yogurt and lemon-pickled onions. A great dish for an easy weeknight with friends too – just add a few mezze pots from The Levantine Table range.

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Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 small red onion, peeled and thinly sliced
2 lemons, 1 juiced, 1 halved
1 tbsp olive oil
1 onion, finely chopped
2 clove/s garlic, finely chopped
500g pack British lamb mince
2 tbsp pine nuts
2 tomatoes, roughly chopped
3 tbsp Ottolenghi Shawarma Marinade, to taste
25g pack coriander
100g natural Greek style yogurt
2 x 200g packs The Levantine Table Handstretched Flatbreads
4 tbsp pomegranate seeds

Place the red onion into a bowl and add the juice of 1 lemon. Season with a little salt and set aside.
Heat the olive oil in a large frying pan and cook the onion and garlic for 5 minutes until golden. Add the lamb and pine nuts and cook for 5 minutes more, or until brown, breaking up any lumps. Pour off any excess oil. Add the tomatoes and marinade, lower the heat and cook for 5 minutes more, until the lamb is tender, cooked through and nicely browned. Check the seasoning and add a little juice from the second lemon to taste.
Meanwhile, set aside a few coriander sprigs to garnish. Pick the remaining leaves and put in a blender with the yogurt, a squeeze of lemon juice and pinch of salt. Blend until smooth.
Warm the flatbreads according to pack instructions. Spoon the lamb over the bread, spreading it out evenly. Drain the red onions and scatter over the surface. Drizzle over the coriander yogurt and sprinkle with pomegranate seeds. Garnish with the reserved coriander sprigs and serve.

Cook’s tip

To make lamb wraps, fold the flatbread in half and fill with shredded lettuce and slices of cucumber. Spoon in the lamb shawarma and finish with the toppings.

Typical values per serving when made using specific products in recipe