Moroccan Lamb and Feta Flat Breads with Cucumber Yoghurt

Moroccan Lamb and Feta Flat Breads with Cucumber Yoghurt

Ready in 30 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, February 11, 2018.
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Ingredients

Moroccan Lamb and Feta Flat Breads

  • 400g lamb rump (at room temperature)
  • 1 tablespoon Moroccan lamb spice mix
  • 1 punnet baby capsicums
  • 4 flat breads
  • 2-3 tablespoons Lewis Road Creamery Steak Butter
  • 2 tablespoons picked coriander leaves
  • ½ block feta cheese

Cucumber Yoghurt

  • ½ telegraph cucumber
  • ½ teaspoon Moroccan lamb spice mix
  • 150g yoghurt

Salsa

  • 2 tomatoes, diced
  • ½ red onion, thinly sliced (optional)
  • Drizzle of olive oil

Salad

  • ½ iceberg lettuce, shredded
  • Drizzle of olive oil
  • Drizzle of vinegar (e.g. white wine, red wine)
  • ½ block feta cheese, crumbled
  • 1 packet spicy pepitas

Steps

  1. Preheat BBQ hot plate and grill to medium. Preheat two oven trays (or pizza stones if you have them). Prepare salsa and salad ingredients. Pat lamb dry and toss with first measure of Moroccan lamb spice mix and a drizzle of oil. Season and set aside. Slice capsicums into quarters lengthways and remove any seeds. Toss with a drizzle of oil and season. Spread flat breads with butter. Set all aside to BBQ.
  2. Grate cucumber, place in a clean tea towel and squeeze out liquid. Place in a small bowl with second measure of Moroccan lamb spice mix and yoghurt. Mix to combine then set aside. Place all salsa ingredients in a medium bowl. Toss to combine and set aside.
  3. Cook lamb rump on BBQ hot plate for 7-10 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest for a few minutes before slicing thinly.
  4. While lamb rests, cook capsicums on hot plate for about 5 minutes, tossing, until tender. Cook flat breads on BBQ grill for about 2 minutes each side, until crispy and golden.
  5. Spread cucumber yoghurt over each bread then top with capsicums, slices of lamb, salsa and coriander. Crumble over first measure of feta, season and slice into pieces. Toss lettuce with olive oil and vinegar in large bowl then top with remaining feta cheese and pepitas.
  6. To serve, divide flat bread slices between plates and serve salad on the side.