Lamb Flatbreads with Charred Vegetables & Chilli Mayo
These slow-roasted lamb flatbreads are one of our favourite meals to share with loved ones on slow weekends; especially when we’ve had time to cook over the fire and enjoy food outside. The spelt flatbreads, made with yoghurt and olive oil, are soft yet hearty, and pair beautifully with soft slow-cooked lamb, roasted vegetables, and crisp cucumber.
Roasting the lamb low and slow in homemade herb bone broth and olive oil yields tender, flavourful meat rich in complete protein, iron, and tissue-repairing amino acids. Layered with fire-roasted zucchini and eggplant for prebiotic fibre and antioxidant compounds, each element brings balance in both texture and nourishment.
We finish the flatbreads with a spoon of Undivided Food Co’s Good Fat Chilli Mayo; rich in nourishing fats and perfectly spiced to round out the flatbreads.
Use the code MINDFUL10 for 10% off all Undivided Food Co products.
Ingredients
For the flatbreads
1 cup organic greek yoghurt (preferably full-fat)
2 tbsp extra virgin olive oil
1½ cups whole spelt flour (plus extra for dusting)
Pinch of celtic sea salt
For the lamb
1 leg of lamb (approx. 1.5–2kg)
½ cup extra virgin olive oil
1 cup homemade herb bone broth
3 garlic cloves, smashed
A few sprigs rosemary and thyme
For the grilled vegetables
2 eggplants
2 zucchinis
To serve
1 fresh cucumber, thinly sliced
Method
Preheat oven to 160c (fan-forced). Place the lamb in a cast iron pot or roasting dish, drizzle with olive oil, and pour over the bone broth. Add garlic and herbs. Season generously with celtic sea salt. Cover tightly and slow-roast for 3–4 hours, basting occasionally, until tender and falling off the bone.
In a large bowl combine yoghurt, olive oil, flour, and salt. Knead briefly until soft and smooth. Divide into small balls and roll out into thin rounds on a lightly floured bench. Cook on a hot pan for 1–2 minutes each side until golden and puffed in places. Keep warm in a clean tea towel.
Halve eggplants and zucchinis lengthways, brush with olive oil, and grill over fire or under a hot grill until charred and tender. Slice into thick strips.
Lay warm flatbreads onto plates. Top with pulled lamb, grilled vegetables, and fresh cucumber. Finish with a generous drizzle of Undivided Food Co. Good Fat Chilli Mayo.
