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Moroccan Spiced Lamb Flatbreads

Moroccan Spiced Lamb Flatbreads

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Created by McFly musician and Celebrity MasterChef runner-up Danny Jones, these Moroccan Spiced Lamb Flatbreads combine tender, warmly spiced lamb with creamy feta and yogurt, and a tangy red onion relish for an easy meal made for sharing.
“Here's my delicious recipe for Moroccan Spiced Lamb Flatbreads. It's super easy to make and great for sharing. Ooft!”
Lean British lamb is naturally high in Vitamin B12, which helps reduce tiredness and fatigue as part of a healthy, balanced diet and lifestyle.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Lunch, Main Course
Cuisine: Moroccan
Energy: 326
Ingredients Method Nutrition

Ingredients
  

  • 300g lean boneless lamb leg steaks, trimmed of visible fat and cut into thin slices
For the marinade:
  • 2 tablespoons ras el hanout or Moroccan seasoning
  • 1 tablespoon oil
For the pickled red onion relish:
  • 1 small red onion, peeled and finely sliced
  • 120ml white wine or cider vinegar
  • 1 teaspoon sugar
For the feta and yogurt whip:
  • 30g Feta cheese, crumbled
  • 3 tablespoons low-fat Greek-style natural yogurt
  • 1 garlic clove, peeled and crushed or finely chopped
  • 2 tablespoons freshly chopped dill or 1 teaspoon dried mixed herbs
  • Zest of ½ lemon
To serve:
  • Flatbreads or pitta breads
  • A chunky side salad (tomatoes, cucumber, fresh parsley)

Method
 

  1. Put the marinade ingredients into a large bowl. Add the lamb strips and gently stir to combine. Cover and set aside for 15 mins or in the fridge for longer, if time allows.
  2. To prepare the onion relish, put all the ingredients into a large bowl. Cover and set aside for 10-15 mins.
  3. To prepare the feta whip, put all the ingredients except the herbs in a large bowl.  Using a stick blender, whizz together until combined (or you can use a mini-blender if you prefer). Stir through herbs and set aside until required.
  4. Heat a large non-stick pan over moderate heat. Add the lamb and pan fry for 2-3 mins, tossing continuously.
  5. Warm the flatbreads or pitta.  Spread each flatbread with a little of the feta whip, the lamb, and the red onion relish. Serve with a side salad.

Nutrition

Energy: 326kcalFat: 12.7gSaturated Fat: 3.8gCarbs: 26.4gSugar: 7.8gFibre: 4.1gProtein: 22.7gSalt: 0.52gServing: 100g

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