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With spiced lamb, this easy flatbread recipe is hard to resist. The best part is that it's ready in 30 minutes.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Spicy lamb flatbreads


  • 1 tbs olive oil
  • 1 red onion, finely chopped
  • 1 tbs ground cumin
  • 2 tsp ground paprika
  • 500g Coles Australian lamb mince
  • 4 x 20cm pita breads
  • 1/3 cup (90g) tomato paste
  • 1 cup (100g) coarsely grated mozzarella
  • 1 cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • 200g cherry tomatoes, chopped
  • 1 tbs lemon juice
  • Lemon zest
  • 50g fetta, crumbled
  • 2 tbs Coles pine nuts, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

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


  1. Step 1

    Preheat oven to 220°C. Heat 1 tsp oil in a large frying pan over medium heat. Cook the onion, stirring, for 2 mins or until the onion softens. Add the cumin and paprika, and cook, stirring, for 1 min or until aromatic. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through.
  2. Step 2

    Place the pita breads on 2 baking trays. Spread evenly with tomato paste and sprinkle with mozzarella. Spoon over the lamb mixture. Bake for 12 mins or until golden brown and heated through.
  3. Step 3

    Meanwhile, combine the parsley, mint, tomato, lemon juice, lemon zest and remaining oil in a bowl.
  4. Step 4

    Place the flatbreads on serving plates. Top with the parsley mixture and sprinkle with fetta and pine nuts.