Spiced lamb flatbreads

Spiced lamb flatbreads
Lake%20District%20Dairy%20Co%20Spiced%20Lamb%20&%20Quark%20Flatbreads.jpg

Method

  1. Mix the coriander seeds, salt and pepper. Rub all over the lamb with a little olive oil. Leave to marinade for 30 mins in the fridge.
  2. Make the pittas by mixing the flour and cream cheese together. It should be soft not sticky, so add a pinch more flour if needed. Knead for 10 mins in a mixer or for 15 mins by hand until nice and stretchy. Divide into golf size balls and roll round.
  3. Heat oven to 250c/Gas Mark 9 with an oven tray or baking stone. Roll the balls out flat around 3 mins to rise. Remove and carefully cut open to eat.
  4. For the sauce, crush the garlic and chop the mint. Stir through the cream cheese and season.
  5. To make the salad. Slice the peppers, grate the carrot, chop the mint and mix the leaves in. Dress with lemon and oil just before serving.
  6. Heat a pan fry the lamb steaks for about 3 mins on each side for just pink steaks. Do fry for longer if you prefer well done. Take out of pan and rest for a few mins before slicing.
  7. Spilt the pittas, load with salad and lamb. Drizzle the cream cheese sauce and eat.

Recipe from www.lakedistrictquark.co.uk

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Tip

These deliciously spiced flatbreads are perfect as a filling lunch or light dinner

Ingredients

4 lamb leg steaks
1 tbsp coriander seeds crushed
salt and peper
Olive oil
Flatbreads:
250g Quark or soft cheese
200g strong white flour
Pinch of salt
small bag of salad leaves
1 jar of sweet red peppers
1 peeled carrot
Small bunch of mint
1 lemon
Olive oil
Sauce:
100g quark or soft cheese
1 clove of garlic
small bunch of mint
salt and pepper

Notes

Time: 30 mins
Serves: 4
Nutrition: n/a