Spiced lamb flatbreads with mint, chilli and radish

Serves 2 | time 40 minutes (plus marinating time)

Prep 30 minutes | Cook 10 minutes


  • 4 small Lamb chops (275g)
  • Good handful of fresh mint
  • Red chilli to taste, sliced
  • Radish, sliced

The Rub

  • 1 x tsp salt
  • 1 x Garlic clove grated
  • 1 x tsp turmeric
  • 1 x tsp cumin seeds
  • 1 x tsp smoked paprika
  • 1 x tsp oregano
  • 1 tbsp preserved lemon peel, diced


  • 4 tbsp plain yoghurt
  • 4 tbsp self raising flour (plus extra for dusting)
  • Handful parsely

To serve

Click for the recipe

  • Hummus


Part one

Put all the rub spices (apart from the Lemon Peel) into a hot pan and toast till it smells great.

Grind it up in a pestle and mortar, adding the preserved lemon and grind until it’s a salty sour paste

Make thin slices in the meat and fat and work the paste into these grooves and leave for at least 4-6 hours or overnight

Part two

Put all the flatbread ingredients in a mixing bowl with a pinch of salt, add a bit of olive oil until it comes together nicely.

Separate into two and roll out to a rough egg shape.

Part three

Get a pan really hot and fry the meat until you have a fantastic black crust on the outside of the lamb. It won’t take long for the lamb to cook maybe 2-3 mins each side.

Once cooked put aside to rest while you make the flatbreads.

Dry fry the bread in a hot pan or griddle pan for a few minutes each side until they have a nice colour.

Part four

Arrange the flatbreads on a board and spread with hummus, place the hot crispy meat on the hummus and delicately place raw radish, mint and red chilli on top before serving.

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