This tender spiced lamb meets crispy flatbread in the perfect combination of Italian and Middle Eastern
| Created by | Spinneys |
| Prep time | 35 minutes |
| Marination Time | 30+ minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 728 |
| Fat | 38.8g |
| Saturates | 13.2g |
| Protein | 57g |
| Carbs | 43.6g |
| Sugars | 3.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMince the garlic then place in a medium-sized bowl. Add in the yoghurt, olive oil, spices, salt and pepper. Mix well. Place the lamb in the marinade and set aside for 30 minutes or overnight.
Place a grill pan over a medium-high heat. Place the lamb rump on the hot grill. Cook for approx. 10-15 minutes, or until done to your liking. Remove from the heat and set aside.
Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Finely slice the onion. Crumble the feta. Place the flatbreads on the baking tray. Generously spread the hummus over each one, then top with the onion slices and crumbled feta.
Bake for 10-12 minutes, or until the edges of the flatbreads turn golden and the toppings are heated through.
Meanwhile, slice the lamb rump.
Top the pizzas with the lamb slices and scatter over fresh mint.
Serve while hot.
