Turkish Lamb Flatbreads

by Marcus Wareing

Starter Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 45 minutes


4 lamb fillets, sliced into 1cm slices

2 tbsp of soy sauce

1 tsp ground cumin

1 garlic clove, finely crushed

40g of golden syrup

1/4 bunch of rosemary, finely chopped

1 tbsp of vegetable oil

200g of couscous

40g of pine nuts, toasted

40g of raisins

1 tbsp of parsley, chopped


200g of Greek yoghurt

2 tbsp of mint sauce

1/2 cucumber, peeled and grated


black pepper

4 flatbreads


1. Start by marinating the lamb. Mix the soy sauce, cumin, garlic, golden syrup and rosemary together in a bowl and coat the lamb pieces evenly. Cover and refrigerate until required

2. Mix the yoghurt, mint sauce, cucumber and seasoning to make the salad dressing

3. Heat a tablespoon of vegetable oil in a large frying pan and fry the marinated lamb for 4–5 minutes, then leave to rest

4. To prepare the couscous, place into a tray and pour over an equal quantity of boiling water and cover with clingfilm. Leave for 10 minutes then fold through the rest of the ingredients and season with salt

5. Heat the flatbreads in a frying pan until they puff up and toast lightly. Slice the lamb into thin pieces then arrange the lamb, salad, couscous and dressing in bowls on the table and allow people to make up their own flatbreads