This Lamb Flatbread loaded with Caramelised Onion Relish, Homemade Dukkah, feta and rocket makes an easy and amazing lunch or dinner.
Hi, I’m Marie and I didn’t like lamb. It feels like it’s something I need to get out there because here in Australia lamb is a big thing. We (aka everyone else) eats it a lot. We even had those ads back in the 90’s stating that mums lamb roast was better than a date with Tom Cruise? I blame my parents 🙂 Back before I knew anything other than Barbie dolls we had a recession and my folks, still putting a home cooked meal on the table every day, decided that mutton (the old and crusty version of lamb) would save a bit of money, so we ate that. A lot. By the time we were out of a recession and I was happily eating my chicken again, I was so over the flavour of lamb that I just couldn’t eat it.
It’s taken 20 something years of healing but now I’m back on the lamb train and this Lamb Flatbread is how I’m going to show it.
A thin and crispy flatbread with perfect toppings
I’m a fan of flatbread, pizza, aka anything that is flat and a bread and topped with loads of yummy toppings. This one is definitely loaded with plenty of yummy toppings but we’ll start with the base.
Thin and crispy and totally made from scratch, this is the recipe I use over and over for flatbreads and pizzas like these; Leftover Turkey Flatbread, Tandoori Chicken Pizza, Barbecue Meatlovers Pizza to name a few. It comes together in minutes and tastes incredible.
5 toppings working in harmony
Now let’s move on to the toppings.
- Caramelised Onion Relish
- Homemade Dukkah
- Rocket / Arugula
- Persian Feta
Those first two (Caramelised Onion Relish and Homemade Dukkah) are both made from scratch too. Feel free to use store bought options if you prefer but I really love being in control of the flavour I put into my cooking so I love to make them myself. Both are very easy but the Caramelised Onion Relish takes a little time.
Then those final three toppings are simple. I’m totally crushing on Persian feta right now. Soft, smooth and salty, it’s perfect spread over the base of this flatbread.
The lamb is just simply cooked in a fry pan until just pink inside and the rocket (arugula) is just washed and dried then scattered over.
Ready for some lamb flatbread? Recipe below. Enjoy 🙂
Have you tried this recipe? Rate it below or comment with any questions or thoughts.
Lamb Flatbread, Caramelised Onion Relish & Homemade Dukkah.
This recipe has rising time so make sure to plan ahead.If you make the onion relish from scratch (rather than using store bought), this will take just over an hour.
For the Caramelised Onion Relish
- 3 large red onion, roughly sliced
- 1 1/2 tablespoons olive oil (notes)
- 1/3 cup balsamic vinegar
- 1/3 cup brown sugar
- 1 teaspoon whole grain Mustard
- 1 sprig fresh rosemary
- 1/4 cup pine nuts
- 1 tablespoon sesame seeds (notes)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dry instant yeast
- 175 ml warm water
- 250 g (9oz / 2 scant cups) bread flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon olive oil (notes)
- polenta or extra flour for dusting baking trays Olive oil
- 1/2 cup balsamic onion relish
- 1 cup rocket (arugula)
- 2 lamb loin chops
- 1/2 tablespoon olive oil (notes)
- salt and pepper to season
- persian feta
For the Caramelised Onion Relish (or use store bought)
- Heat the oil and then add the onions. Cook over low-medium heat until the onion start to soften and release some liquid.
- Add the balsamic vinegar and bring to a simmer for about a minute.
- Add the sugar, mustard and rosemary and stir until the sugar dissolves.
- Turn the heat to low and cook on a simmer, stirring every so often, until it is dark and jam like. This will take around 1 hour.
- Set aside to cool.
For the Homemade Dukkah (or use store bought)
- Combine the pine nuts, cumin seeds, coriander seeds and peppercorns in a small saucepan and toast over low heat, shaking regularly until the pinenuts start turning golden.
- Allow to cool before adding the salt and grinding to desired texture. Mix through the sesame seeds and set aside.
For the Flatbread Dough
- Stir together the warm water and yeast and allow to sit for 5 minutes.
- In the bowl of a stand mixer, combine the flour, sugar and salt and stir well. Add the yeast and water mix, then the oil. Using the dough hook, knead for 5-7 minutes or until you have a smooth, elastic dough.
- Turn the dough out onto a lightly floured surface and give it a gentle knead into a smooth ball of dough. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and allow to rise for 1⁄2 to 1 hour until doubled in size.
- Preheat the oven to 230C / 450F / 210C fan forced.
- Once it has risen, turn the dough out onto a lightly floured surface. Cut into 3 pieces. Roll the pieces into balls then sit under a tea towel for another 15 minutes.
- Roll the balls of dough out to about 1⁄2 to 3⁄4 of a centimetre thick, oblong shape.
- Dust 3 baking trays with polenta then transfer your rolled out flatbreads to the trays.
- Make dimples in the flatbreads with your fingertips, then brush with extra olive oil. Season with salt and pepper.
- Bake in the oven for 12 -15 minutes until crispy and golden round the edges.
For the lamb
- Heat oil in a pan over medium-high heat. Season both sides of the lamb well then pan fry for 3 1/2 minutes on each side for medium.
- Let them rest until the flatbread finishes cooking then slice thinly.
- Spread onion relish over bases. Dollop and spread the feta. Top with rocket and lamb then sprinkle dukkah all over. Serve
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- This recipe has rising time so make sure to plan ahead.
- If you make the onion relish from scratch (rather than using store bought), this will take just over an hour.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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