Premium Pomegranate Lamb Flatbreads with Herby Yoghurt

Premium Pomegranate Lamb Flatbreads with Herby Yoghurt

Serves + timing

  • Serves: 4 (makes 8 small flatbreads)
  • Prep: 15 minutes
  • Cook: 12–15 minutes
  • Total: ~30 minutes

Ingredients (metric + imperial)

Spiced lamb

  • 500 g lamb mince (about 1.1 lb)
  • 1 small brown onion, finely grated
  • 2 cloves garlic, finely grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon (optional but excellent)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Herby yoghurt

  • 200 g Greek yoghurt (about 3/4 cup)
  • 1/2 cup packed mixed herbs (mint + parsley are ideal), finely chopped
  • 1 tbsp lemon juice (15 ml)
  • 1/2 tsp salt

Crunchy salad + extras

  • 1 Lebanese cucumber, diced (or 1/2 large cucumber)
  • 1 cup cherry tomatoes, quartered
  • 1/2 small red onion, thinly sliced
  • 1/2 cup baby spinach or rocket (arugula)
  • 1/4 cup toasted almonds or pistachios, roughly chopped
  • Optional: 1/2 cup pomegranate arils

To assemble

Method

1) Make the herby yoghurt

In a bowl, mix the Greek yoghurt, chopped herbs, lemon juice and salt. Taste and adjust (more lemon if you want it brighter, more salt if you want it punchier). Set aside.

2) Cook the spiced lamb

Heat a large frying pan over medium-high heat. Add the olive oil, then add lamb mince, grated onion, garlic, cumin, coriander, smoked paprika, cinnamon (if using), salt and pepper.
Cook for 8–10 minutes, breaking it up with a spoon, until browned and slightly crisp in spots. If there’s excess fat, spoon a little off (leave some for flavour).

3) Toss the crunchy salad

In a bowl, combine cucumber, tomatoes, red onion, spinach/rocket, nuts, and pomegranate arils (if using). You can leave it dry and fresh, or add a tiny splash of olive oil.

4) Warm the flatbreads

Warm flatbreads in a dry pan for 20–30 seconds per side, or wrap in foil and warm in the oven for a few minutes.

5) Build your flatbreads

Spread each flatbread with herby yoghurt, top with warm spiced lamb, then pile on the crunchy salad. Add feta if you’re using it.

6) The finishing move

Drizzle Sticky Balsamic Premium Pomegranate over the top. Don’t be shy — this is what ties the lamb, herbs and crunch together.

Serving ideas (make it a whole spread)

  • Add a side of crispy potatoes or warm pita chips.
  • Put extra herbs, nuts and yoghurt on the table so everyone can build their own.
  • For entertaining, keep lamb warm in a low oven and set up a DIY flatbread bar.

Make-ahead tips

  • Herby yoghurt: make up to 24 hours ahead.
  • Crunchy salad: chop ahead, but add nuts right before serving.
  • Lamb: cook ahead and reheat in a pan with a splash of water.

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Spiced Lamb Flatbreads with Herby Yoghurt

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Enjoy these delicious spiced lamb flatbreads topped with a refreshing herby yoghurt and a crunchy salad. Perfect for a quick meal or entertaining, these flatbreads are packed with flavor and texture, making them a delightful choice for any occasion.

Spiced Lamb Flatbreads with Herby Yoghurt

Ingredients

  • 500 g lamb mince, about 1.1 lb

  • 1 small brown onion, finely grated

  • 2 cloves garlic, finely grated

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp smoked paprika

  • 1/2 tsp ground cinnamon, optional but excellent

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tbsp olive oil

  • 200 g Greek yoghurt, about 3/4 cup

  • 1/2 cup mixed herbs, packed, finely chopped (mint + parsley are ideal)

  • 1 tbsp lemon juice, 15 ml

  • 1/2 tsp salt

  • 1 Lebanese cucumber, diced (or 1/2 large cucumber)

  • 1 cup cherry tomatoes, quartered

  • 1/2 small red onion, thinly sliced

  • 1/2 cup baby spinach or rocket, arugula

  • 1/4 cup toasted almonds or pistachios, roughly chopped

  • 1/2 cup pomegranate arils, optional

  • 8 small flatbreads, or 4 large, cut in half

  • Sticky Balsamic Premium Pomegranate, to finish

  • Extra virgin olive oil, optional

  • crumbled feta, optional

Directions

  1. In a bowl, mix the Greek yoghurt, chopped herbs, lemon juice and salt. Taste and adjust (more lemon if you want it brighter, more salt if you want it punchier). Set aside.

  2. Heat a large frying pan over medium-high heat. Add the olive oil, then add lamb mince, grated onion, garlic, cumin, coriander, smoked paprika, cinnamon (if using), salt and pepper. Cook for 8–10 minutes, breaking it up with a spoon, until browned and slightly crisp in spots. If there’s excess fat, spoon a little off (leave some for flavour).

  3. In a bowl, combine cucumber, tomatoes, red onion, spinach/rocket, nuts, and pomegranate arils (if using). You can leave it dry and fresh, or add a tiny splash of olive oil.

  4. Warm flatbreads in a dry pan for 20–30 seconds per side, or wrap in foil and warm in the oven for a few minutes.

  5. Spread each flatbread with herby yoghurt, top with warm spiced lamb, then pile on the crunchy salad. Add feta if you’re using it.

  6. Drizzle Sticky Balsamic Premium Pomegranate over the top. Don’t be shy — this is what ties the lamb, herbs and crunch together.

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