Lamb and Mushroom Flatbreads
Take lamb with a hint of garlic & chilli, mushrooms, pomegranate, pine nuts & olives. Drizzle with a minty yoghurt. Devour.
Tweaked from a Nigel Slater recipe on a vintage print out from The Guardian.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Sandwiches
- Method: Hob
- Cuisine: TV dinner
Ingredients
Scale
- 4 tablespoons olive oil
- 200g (7oz) small mushrooms, halved
- 4 cloves of garlic, finely chopped
- 2 medium heat chillies, seeds removed and finely chopped
- 600g (1lb 5oz) minced lamb
- a large handful of mint leaves, finely chopped
- 8 heaped tablespoons plain yoghurt
- salt and pepper
- 4 tablespoons pine nuts
- 6 large flatbreads
- 4 handfuls baby spinach leaves, or similar
- 4 tablespoons pomegranate seeds
- 20 green olives, stoned and roughly chopped
Instructions
- Warm the oil in a wide, shallow pan and add the mushrooms. Stir them occasionally until they colour.
- Add the garlic and leave to brown for a couple of minutes.
- Add the chillies to the pan and allow to cook for 1 minute.
- Now add the lamb to the pan and cook stirring until it is nicely browned and cooked through.
- Stir the mint into the yoghurt and season to taste.
- Stir the pine nuts into the lamb mixture and taste to adjust the seasoning.
- Warm the flatbreads and place each one on a plate. Divide the spinach leaves between the warm flatbreads and tip over the hot lamb and mushroom mixture.
- Scatter with the pomegranate seeds and the chopped olives, then trickle over the minty yoghurt.
- Roll and devour ...
Keywords: sandwiches, TV dinner
Find it online: https://marmaladeandme.com/lamb-mushroom-flatbreads/
