- 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.
- 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.
- 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.
- For the sauce, crush the garlic and chop the mint. Stir through the cream cheese and season.
- 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.
- 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.
- 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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These deliciously spiced flatbreads are perfect as a filling lunch or light dinner
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
Time: 30 mins Serves: 4 Nutrition: n/a