Spiced Lamb Flatbreads from The Hawkshead Relish Cook Book

Bring your cooking to life with The Hawkshead Relish Cook Book.   These simple meals are packed full of flavour and make the most of the jars and bottles tucked away in your cupboard.


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As the lamb is coated in spices, your home will fill with wonderful eastern aromas as they roast.  Serve these with couscous or rice and drizzle the dressing over.

Preparation time: 30 minutes | Cooking time: 12-15 minutes | Serves: 4


500g lamb leg steaks

1 tablespoon olive oil

1 finely chopped small onion

1 teaspoon dried chilli flakes

Juice of 1 lemon

Salt and pepper

1 teaspoon cumin seeds

4 flatbreads or pitta bread

Pinch of paprika

Salad leaves

Pomegranate seeds


For the dressing

175ml plain yoghurt

2 teaspoons Hawkshead Relish Mango Chutney

1 small deseeded and finely chopped chilli

Zest of 1 lemon

Pinch of salt


For the koftas

Massage the lamb with olive oil, onion, chilli flakes, lemon juice, salt and pepper and leave to marinate for as long as you can (a minimum of 30 minutes).

Toast the cumin seeds in a dry frying pan until they start to colour, then grind to a powder using a pestle and mortar.

Heat a griddle pan or heavy-based frying pan until very hot, add the marinated lamb steaks and cook for a few minutes on each side until nicely browned all over. Spoon the remaining marinade over the meat and remove from the heat to rest. After a couple of minutes, slice the steaks into thin strips.

For the dressing

Mix the ingredients for the dressing, cover and refrigerate until needed.

To serve

Warm the flatbreads. Add lamb, sprinkle with paprika and toasted cumin powder then drizzle with the dressing. Serve with a fresh green salad dotted with pomegranate seeds.


To warm flatbreads, either pop in a microwave for 10 seconds or place in a hot dry frying pan for a few seconds on each side so they start to colour but don’t burn.

Embellish with Relish is available to buy in all good bookshops or online at www.mezepublishing.co.uk


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