Moroccan Lamb & Flat Breads with Cucumber Yoghurt
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, February 10, 2019.
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, February 10, 2019.
Ingredients
Lamb
- 1 pack lamb rump
- 1 Tbsp Moroccan spice
- 1 pack baby capsicums
- 2 tomatoes
- ½ red onion
Salad
- 1 cos lettuce
- 50g feta cheese
- 1 pack spicy pepitas
Cucumber Yoghurt
- ½ telegraph cucumber
- ½ tsp Moroccan spice mix
- 150g yoghurt
Flat Breads
- 4 flat breads
- 1 bunch picked coriander
- 50g feta cheese
Have Handy
- Oil
- Salt & Pepper
- Vinegar
Steps
-
Prep flat breads Preheat BBQ hot plate and grill to medium. Pat lamb dry and toss with first measure of Moroccan spice and a drizzle of oil. Season. Slice capsicums into quarters lengthways; finely dice tomatoes; thinly slice onion; shred lettuce and set aside separately.
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Make yoghurt Grate cucumber, place in a clean tea towel and squeeze out liquid. Combine in a bowl with second measure of Moroccan spice mix and yoghurt.
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Cook lamb Cook lamb 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.
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Cook capsicum and bread Drizzle capsicum and breads with oil. 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.
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To finish Spread cucumber yoghurt over each bread then top with capsicums, slices of lamb, tomato, onion and coriander. Crumble over first measure of feta, season and slice into pieces. Toss lettuce with a drizzle of oil and vinegar in bowl then top with remaining feta cheese and spicy pepitas.
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Serve lamb flat breads with salad on the side
Nutritional Information
Energy |
2866 kj 685 kcal |
---|---|
Protein | 37.0g |
Carbohydrate | 68.6g |
Fat | 27.5g |