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grilled lamb flatbreads

grilled lamb with cumin flatbread

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine Greek
Servings 2


  • 2 lamb leg steaks
  • Pinch dried chill flakes
  • 2 cloves garlic finely chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano

For the flatbreads:

  • 150 g plain flour
  • 1 teaspoon baking powder
  • 1 heaped teaspoon cumin seeds
  • 1/2 teaspoon salt

For the salad:

  • 1/2 cucumber
  • 1 red onion sliced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 10 - 12 black olives

To serve:

  • crumbled feta
  • houmous
  • salad


  • Make the marinade for the lamb: mix the garlic, rosemary, oregano, chilli flakes with enough olive oil to make a paste. Season with salt and pepper and rub all over the lamb. Cover and refrigerate until needed.
  • For the flatbreads mix all the ingredients together with enough cold water to make a soft, springy dough. Cover to rest while you get on with everything else.
  • Preheat a grill or griddle pan to a medium heat and cook the lamb steaks on each side a total of 10 - 12 minutes until cooked to your liking. They will also need to rest for 5 minutes on a plate before serving.
  • Meanwhile, slice the cucumber and scoop out the seeds with a spoon. Combine all the salad ingredients into a bowl and allow to marinate until serving.
  • For the flatbreads divide into two pieces and dry fry in a very hot pan until bubbling on one side, and then flip (this will take 2 - 3 minutes). Cook until browned.
  • Serve the lamb sliced with the flatbreads, strain the excess vinegar off the salad and serve on the side. Crumble some feta over the lamb. It's also pretty good with lettuce, tomatoes and houmous.