These spiced lamb flatbreads are a quick and satisfying meal inspired by Mediterranean flavors. Warm garlic and herb flatbreads are topped with fragrant lamb, melted mozzarella, fresh tomato and mint, then finished with a tangy lemon yoghurt drizzle. Perfect for busy weeknights, they deliver big flavor with minimal effort.
Why You’ll Love This Recipe
This recipe comes together in just 20 minutes from start to finish, making it ideal when time is short. It uses simple, easy-to-find ingredients while still feeling special and comforting. The balance of warm spices, creamy yoghurt, and fresh herbs creates a dish that is family-friendly yet impressive enough to serve to guests. It’s also versatile and easy to customize to suit different tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 g lamb kebab meat with mint and honey
1 teaspoon ground cumin
2 tablespoons pine nuts
2 spring onions, thinly sliced
4 garlic and herb flatbreads or naan breads
1/3 cup shredded mozzarella cheese
1/4 bunch fresh mint leaves, roughly torn
1 medium tomato, diced
1 lemon
1/3 cup plain Greek-style yoghurt
1 tablespoon extra virgin olive oil
Directions
Heat half of the olive oil in a large frying pan over medium-high heat. Add the lamb kebab meat and break it up with a wooden spoon. Cook for about 5 minutes, stirring, until the meat is golden and cooked through. Add the ground cumin, pine nuts, and sliced spring onions, then cook for 1 minute until fragrant.
Preheat the oven to 220°C (200°C fan-forced). Line two large baking trays with baking paper. Place the flatbreads on the trays and sprinkle evenly with the shredded mozzarella. Spoon the lamb mixture over the cheese and bake for about 6 minutes, or until the flatbreads are golden and the cheese has melted.
While the flatbreads are baking, combine the mint leaves, diced tomato, and remaining olive oil in a bowl. Season lightly with salt if desired. Juice half of the lemon and mix the juice into the yoghurt, seasoning to taste. Cut the remaining lemon half into wedges.
Remove the flatbreads from the oven and place them on a serving board. Drizzle the lemon yoghurt over the top and finish with the tomato and mint mixture. Serve immediately with lemon wedges on the side.
Servings and timing
Servings: 4 people
Preparation time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Estimated cost per serve: $6.28
Difficulty level: 2 out of 4
Variations
For extra heat, add a pinch of chili flakes or ground paprika to the lamb while cooking. You can swap mozzarella for grated tasty cheese or a mild melting cheese if preferred. For added crunch, sprinkle toasted sesame seeds or extra pine nuts over the finished flatbreads. If you enjoy extra freshness, add sliced cucumber to the tomato and mint topping.
Storage/Reheating
These flatbreads are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven for a few minutes until warmed through. For best texture, add the yoghurt and fresh toppings after reheating rather than before.
FAQs
Can I use plain lamb mince instead of kebab meat?
Yes, plain lamb mince works well. You may want to add a pinch of salt and a little honey to mimic the flavor of the kebab meat.
Can I prepare the lamb mixture ahead of time?
The lamb mixture can be cooked up to one day in advance and stored in the refrigerator. Reheat before assembling the flatbreads.
What type of flatbread works best?
Garlic and herb naan or flatbreads are ideal, but plain naan or pita-style flatbreads also work well.
Can I make this recipe without nuts?
Yes, simply omit the pine nuts. The dish will still be flavorful without them.
Is this recipe suitable for children?
Yes, it is mildly spiced and generally well liked by children. You can reduce the cumin slightly if needed.
Can I use dried mint instead of fresh?
Fresh mint is recommended for best flavor, but a small pinch of dried mint can be used in a pinch.
What can I serve with these flatbreads?
A simple green salad or roasted vegetables make great side dishes.
Can I make this recipe gluten-free?
Use gluten-free flatbreads or naan to adapt the recipe for a gluten-free diet.
Can I add more vegetables?
Yes, finely chopped capsicum or red onion can be added to the lamb mixture for extra texture and flavor.
How do I keep the flatbreads from becoming soggy?
Avoid overloading them with yoghurt before serving and add the yoghurt just before eating.
Conclusion
Spiced lamb flatbreads with lemon yoghurt are a fast, flavorful meal that brings together warm spices, creamy textures, and fresh toppings in every bite. Easy to prepare and endlessly adaptable, this recipe is perfect for relaxed family dinners or casual entertaining when you want something satisfying without spending hours in the kitchen.
These quick and flavorful spiced lamb flatbreads are topped with savory lamb, melted mozzarella, fresh herbs, tomato, and finished with a lemon yoghurt drizzle. A perfect Mediterranean-inspired weeknight dinner that comes together in just 20 minutes.
Ingredients
450 g lamb kebab meat with mint and honey
1 teaspoon ground cumin
2 tablespoons pine nuts
2 spring onions, thinly sliced
4 garlic and herb flatbreads or naan breads
1/3 cup shredded mozzarella cheese
1/4 bunch fresh mint leaves, roughly torn
1 medium tomato, diced
1 lemon
1/3 cup plain Greek-style yoghurt
1 tablespoon extra virgin olive oil
Instructions
Heat half the olive oil in a large frying pan over medium-high heat. Add the lamb kebab meat and break it up with a wooden spoon. Cook for about 5 minutes until golden and cooked through.
Add ground cumin, pine nuts, and sliced spring onions. Cook for 1 minute until fragrant. Remove from heat.
Preheat oven to 220°C (200°C fan). Line two large trays with baking paper. Place flatbreads on trays and sprinkle with mozzarella. Spoon lamb mixture evenly over the cheese.
Bake for about 6 minutes, or until flatbreads are golden and cheese is melted.
While baking, combine mint, diced tomato, and remaining olive oil in a bowl. Season lightly with salt if desired.
Juice half the lemon and mix the juice into the yoghurt. Season to taste. Cut remaining lemon half into wedges.
Remove flatbreads from oven and transfer to serving board. Drizzle with lemon yoghurt and top with mint and tomato mix. Serve immediately with lemon wedges.
Notes
Add chili flakes or paprika for extra heat.
Swap mozzarella for another mild melting cheese.
Top with toasted sesame seeds or extra pine nuts for crunch.
Add cucumber to the mint and tomato mix for freshness.
Add fresh toppings and yoghurt after reheating to avoid sogginess.
