Easy Lamb Flatbread
April 05, 2020
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (380.8 g)
- Calories 773.2
- Total Fat - 25.6 g
- Saturated Fat - 8.8 g
- Cholesterol - 65.3 mg
- Sodium - 1309.1 mg
- Total Carbohydrate - 121.8 g
- Dietary Fiber - 8.9 g
- Sugars - 44.1 g
- Protein - 19.4 g
- Calcium - 465.5 mg
- Iron - 7.6 mg
- Vitamin C - 41 mg
- Thiamin - 0.8 mg
Step by Step Method
Preheat oven to 230C/210C fan forced.
Thinly slice half the onion into rings and reserve and finely chop remaining onion half.
Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat and add chilli and chopped onion and Cook, stirring, for 2 minutes or until softened and then stir in the cumin for 30 seconds or until aromatic.
Increase heat to high and add the mince and cook, breaking up lumps with a wooden spoon, for 4 minutes or until browned and then stir in the tomato paste for 1 minute and now stir in lemon rind and season.
Place bread on a large baking tray and top with lamb mixture and dollop with yoghurt and top with feta and sprinkle with extra cumin and bake for 15 minutes or until golden and crisp.
Meanwhile, juice half the lemon and cut remaining lemon into wedges.
Combine the reserved onion, lemon juice and remaining oil in a bowl and season and set aside to macerate and add herbs and toss to combine.
Top the pizza with the onion mixture and serve with lemon wedges on the side.
No special items needed.