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Slow-cooked lamb flatbreads with lemon yoghurt

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Served with a zesty lemon yoghurt mixture, these Slow-cooked lamb flatbreads are a tasty way to switch up mealtime this week.

  • Serves4
  • Cook time2 hour 20 minutes
  • Prep time15 minutes
Slow-cooked lamb flatbreads with lemon yoghurt

Ingredients

  • 2 tsp olive oil
  • 2 x 400g Coles Australian Chuck Roll
  • 2 tbs sesame seeds, lightly toasted
  • 2 tbs fresh thyme leaves, finely chopped
  • ½ tsp dried oregano
  • 2 tsp finely grated lemon zest
  • ½ tsp sea salt
  • 2 brown onions, peeled, cut into 1cm slices
  • 1 cup (250ml) chicken stock, warmed
  • ⅓ cup (70g) Greek yoghurt
  • 3 tsp lemon juice
  • 4 large pita breads
  • ⅔ cup (180g) hummus
  • 200g marinated eggplant, drained, sliced lengthways
  • 1 Lebanese cucumber, peeled into ribbons
  • ⅓ cup mint leaves
  • 100g Perino grape tomatoes, halved

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Heat 2 tsp olive oil in a frying pan over medium high heat. Season lamb with salt and pepper. Cook lamb for 5 mins or until browned all over. Remove to a plate.
  2. Step 2

    Combine sesame seeds, thyme, oregano, zest and salt on a plate. Roll the lamb in the spice mixture to coat. Place lamb on onion slices in a medium roasting pan. Pour the stock into the roasting pan. Cover tightly with foil and roast for 21/4 hours, adding extra stock if required, or until lamb shreds easily with a fork. Rest lamb for 15 mins. Shred with a fork.

  3. Step 3

    Meanwhile, combine yoghurt and lemon juice in a bowl. Season with salt and pepper. Spread pita breads with hummus. Top with eggplant, cucumber, shredded lamb, mint leaves, tomatoes and drizzle with lemon yoghurt. Roll up and serve.

    Slow-cooked lamb flatbreads with lemon yoghurt

    Slow-cooked lamb flatbreads with lemon yoghurt
    • Serves4
    • Cook time2 hour 20 minutes
    • Prep time15 minutes
    Ingredients
    • 2 tsp olive oil
    • 2 x 400g Coles Australian Chuck Roll
    • 2 tbs sesame seeds, lightly toasted
    • 2 tbs fresh thyme leaves, finely chopped
    • ½ tsp dried oregano
    • 2 tsp finely grated lemon zest
    • ½ tsp sea salt
    • 2 brown onions, peeled, cut into 1cm slices
    • 1 cup (250ml) chicken stock, warmed
    • ⅓ cup (70g) Greek yoghurt
    • 3 tsp lemon juice
    • 4 large pita breads
    • ⅔ cup (180g) hummus
    • 200g marinated eggplant, drained, sliced lengthways
    • 1 Lebanese cucumber, peeled into ribbons
    • ⅓ cup mint leaves
    • 100g Perino grape tomatoes, halved
      Description

      Served with a zesty lemon yoghurt mixture, these Slow-cooked lamb flatbreads are a tasty way to switch up mealtime this week.

      Method
      1. Step 1

        Preheat oven to 160°C. Heat 2 tsp olive oil in a frying pan over medium high heat. Season lamb with salt and pepper. Cook lamb for 5 mins or until browned all over. Remove to a plate.
      2. Step 2

        Combine sesame seeds, thyme, oregano, zest and salt on a plate. Roll the lamb in the spice mixture to coat. Place lamb on onion slices in a medium roasting pan. Pour the stock into the roasting pan. Cover tightly with foil and roast for 21/4 hours, adding extra stock if required, or until lamb shreds easily with a fork. Rest lamb for 15 mins. Shred with a fork.

      3. Step 3

        Meanwhile, combine yoghurt and lemon juice in a bowl. Season with salt and pepper. Spread pita breads with hummus. Top with eggplant, cucumber, shredded lamb, mint leaves, tomatoes and drizzle with lemon yoghurt. Roll up and serve.