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Lamb fillets, eggplant, yogurt, flatbread


  • 4 lamb tenderloins

  • Marinade for lamb

  • 50ml light olive oil

  • 1 clove grated garlic

  • Zest of half a lemon

  • 1 tsp ground roasted cumin seeds

  • 1 tsp chopped long red chili Combine all ingredients in a bowl and spoon over the lamb.  Marinade for 2 hours

  • Half a pomegranate

  • 100g sheep’s yogurt

  • Small handful of torn coriander and mint

  • 1 tsp ground roasted cumin seeds

  • 1 small eggplant (sliced) Grilled for 2 mins

  • Flatbread

  • 300g bread flour(plus a little bit for dusting)

  • 75ml water

  • 20ml olive oil.

  • 1 pinch Salt


  • 1.

    Chop the eggplant and combine in a bowl with the other ingredients.

  • 2.

    Season the lamb with salt and pepper and cook on the BBQ for 3- 4 minutes.

  • 3.

    Brush the flatbread with a little oil and BBQ the bread one side until it puffs up.

  • 4.

    Flip it over and cook for 30 seconds.  Rest the lamb, slice, spoon into the bread, cover in eggplant herb yogurt and pomegranate, roll it up and dig in immediately.

  • Flatbread:

  • 1.

    Mix the water salt and flour together, knead for 4 minutes.  Rest the dough, covered in refrigerator.  Cut into the size of a squash ball and roll into a side plate sized circle.

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