Moroccan Lamb Flatbreads with Cucumber Yoghurt

Steps

1. Prep lamb and veggies Preheat oven to 220°C. Preheat BBQ hot plate or grill to medium-high (if using). Pat lamb dry, season and toss with Moroccan spice mix and a drizzle of oil. Slice capsicums into quarters lengthways and dice tomato 1cm. Set aside. Shred lettuce and toss in a medium bowl with a drizzle of olive oil and vinegar and season
2. Cook lamb Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook lamb for about 4 minutes each side for medium, depending on thickness or until cooked to your liking. Rest, reserve pan. Alternatively, cook lamb on BBQ hot plate or grill.
3. Cook capsicum and flat breads. Add a drizzle of oil to reserved pan (if needed) and cook capsicums for about 4 minutes until tender. Place flat breads on an oven tray and drizzle with oil. Bake for about 5 minutes, until golden.
4. Make cucumber yoghurt Grate cucumber and use hands or a clean tea towel to squeeze out liquid. Combine in a small bowl with yoghurt and a pinch of salt.
5. To finish Thinly slice lamb. Spread cucumber yoghurt over each flat bread then top with capsicums, slices of lamb, tomato, and coriander. Crumble over feta, season and slice into pieces.
6. Serve flat breads with salad on the side.