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Lamb Flatbreads

Lamb Flatbreads

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Rain or shine, you can trust in our hearty lamb flatbreads for a barbecue-esque treat. Whether you grill them outside or in your oven meaty goodness awaits. For lovers of Middle Eastern cuisine, fresh mint coupled with sweet, succulent vine tomatoes and spicy cumin will make you squeal with delight. Not to mention the gentle flavour of the flat leafed parsley - which is totally in season right now! Wack this array of delicious ingredients into some of our fluffy wholemeal flatbreads with some creamy yoghurt and you’re good to go!

Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

½ cup(s)


1 unit(s)

Garlic Clove

2 unit(s)

Vine Tomatoes

1 tbsp

Green Olives

1 unit(s)

Baby Gem Lettuce

2 tbsp


2 tbsp

Flat Leaf Parsley

200 grams

Lamb Mince

1 tsp


1 tsp

Ground Coriander

2 unit(s)


(ContainsCereals containing gluten)

150 milliliter(s)

Greek Style Natural Yoghurt

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2250.992 kJ
Energy (kcal)538 kcal
Fat29.0 g
of which saturates11.0 g
Carbohydrate43 g
of which sugars0.0 g
Protein25 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Peel and finely dice the onion and garlic. Roughly chop the tomatoes into 1cm chunks. Roughly chop the olives. Shred the lettuce. Pick the mint leaves and parsley from the stalks.


Turn your grill on to high. Heat 1 tbsp of oil in a large pan over a medium heat. Add the diced onion and cook gently for 4 mins, until soft. Add the garlic for 1 minute.


Turn the heat up to high and add the lamb mince the cumin and coriander, ¼ tsp of salt and a good few grinds of black pepper. Cook for 4-5 mins, breaking the mince up with a wooden spoon. Then add the olives and cook for a further 2 mins.


Lay the flatbreads out on a large baking tray. Cover with the lamb mince and scatter over the tomato chunks. Put under the grill for 4-5 mins. Tip: Try to leave the excessive fluids in the pan for a nice and crunchy flatbread.


Remove from the oven and scatter over the lettuce, mint and parsley leaves. Season the yoghurt with ¼ tsp of salt and pepper and put a good few dollops on top and enjoy!