Looking for a quick and satisfying dinner that doesn’t skimp on flavour? These spiced lamb flatbreads are the answer. Juicy lamb mince is cooked with warming cumin and coriander, then piled onto soft, toasted flatbreads and drizzled with a silky lemon-tahini sauce. Add some zingy red onions and your favourite toppings, think crispy chickpeas, crumbled feta or a handful of fresh salad, and you’ve got a vibrant, Middle Eastern-inspired dish that’s as easy to pull together on a weeknight as it is impressive for casual entertaining. Minimal fuss, maximum flavour, and great for using up bits from the fridge.
If you like bold, satisfying flavours, you might also enjoy my Creamy Harissa Chicken with Herby Couscous – it’s packed with spice and comes together in under 30 minutes.
🍴 Tools You’ll Need
Non-stick frying pan – for cooking the lamb mince evenly A reliable pan like this one works well.
Mixing bowls – for the pickled onion and tahini sauce. Try a sturdy set like this.
Measuring spoons – for getting your spices just right, these will do the job.
Silicone spatula or wooden spoon – for stirring the tahini sauce. I like this wooden spoon.
🍷 Wine Pairing
This spiced lamb dish pairs beautifully with a Grenache-based red – think Côtes du Rhône or Spanish Garnacha. The soft tannins and warm spice notes bring out the cumin and coriander in the lamb. If you prefer white, try a dry Riesling – it has just enough acidity to cut through the richness while complementing the lemony tahini.
Browse wine options on Amazon:
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Spiced Lamb Flatbreads with Lemon Tahini & Red Onions
Ingredients
- 400 g lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 red onion finely sliced
- Juice of 1 lemon
- 4 small flatbreads or mini tortillas
- 2 tbsp tahini
- Water for loosening tahini
- Salt and black pepper
- Olive oil for cooking
Toppings (choose your favourites)
- Crumbled feta optional
- Pickled green chillies
- Crispy chickpeas
- Mixed salad leaves or shredded lettuce
- Fresh mint
Instructions
- Start by pickling the onion: in a small bowl, combine the sliced onion with half the lemon juice and a pinch of salt. Set aside while you prep everything else.In another bowl, mix the tahini with the remaining lemon juice and enough water to create a smooth, pourable sauce.Heat a drizzle of oil in a frying pan over medium heat. Add the lamb mince and cook for 8–10 minutes, breaking it up with a spoon. Season with cumin, coriander, salt and pepper. Cook until browned and cooked through.Warm the flatbreads in a dry pan or low oven. Spread each with some lemon tahini, then top with the spiced lamb.Finish with pickled onions and your choice of toppings – like crumbled feta, crispy chickpeas, or salad. Serve warm.
Top Tips for Spiced Lamb Flatbreads
Quick pickle shortcut: If you’re short on time, pickle the red onion in lemon juice and a pinch of sugar for just 10 minutes, it still adds great zing.
Don’t overcrowd the pan: Fry the lamb in batches if needed to avoid steaming it. You want those golden, crispy edges.
Make it dairy-free: Just skip the feta and double up on mint or another fresh herb for brightness.
Use leftovers smartly: Any leftover lamb mince is great in wraps or tossed into a couscous salad the next day.
