Lamb and Avocado Flatbreads Lamb and Avocado Flatbreads

Lamb and Avocado Flatbreads

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Serves 4
Preparation: 10 mins 
Cooking: 10 mins
  • Ingredients
  • 4 lamb leg steaks, trimmed and cut into strips
  • 1 tablespoon olive oil
  • 2 shallots, peeled and finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli sauce
  • 1 x 400g can black beans, drained
  • 3 tablespoons shop bought tomato salsa
  • Salt and freshly milled black pepper
  • To assemble
  • 4 small flatbreads, or pitta breads
  • 2 baby gem lettuces, cored and shredded
  • 60g grated Cheddar cheese
  • 1 ripe avocado, peeled, stone removed and sliced
  • 1 tablespoon sour cream
  • 4 tablespoons freshly chopped coriander
  • Juice of 1 lime
  • Heat oil in a large frying pan and fry shallots until soft and golden. Add lamb strips and cook for 1-2 until golden brown
  • Add the smoked paprika and chilli sauce, and cook for 2-3 minutes.Stir in black beans and salsa to warm through, season well.
  • Preheat the oven to 180oC, 160oC Fan, Gas Mark 4.
  • Warm the flatbreads as per packet instructions. Fill the breads with the lettuce, lamb, bean and salsa mixture, sprinkle with cheese and add the avocado.
  • Drizzle with sour cream. Sprinkle with coriander and a squeeze of lime before serving.
  • Tip: Replace the chilli sauce and smoked paprika with 1 tablespoon of prepared chipotle paste.

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