Expert advice & dietitian-approved recipes

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Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes

Smoky lamb flatbreads with mint chimichurri

A healthy barbecued lamb recipe with flatbreads, eggplant and tomatoes, that will satisfy all your cravings for smoky, tender, Mediterranean-style meat and vegetables. Summer cooking perfection!

Hands-on time: 40 mins
Time to make: 40 mins, plus 30 minutes marinating
Serving: 4 people

Ratings: 4.9

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Ingredients

Measurements explained

2 teaspoons smoked paprika
1 teaspoon cumin
2 cloves garlic, finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
black pepper
600g lean lamb loin
spray oil
1 large eggplantaubergineX, cut into 1cm thick slices
2 red onions, peeled, thickly sliced
2 red capsicums, deseeded, cut lengthways into thick strips
250g vine-ripened truss tomatoes
2 large wholemeal Lebanese flatbreads, halved
lemon wedges, to serve
Mint chimichurri
1 cup fresh mint
1 clove garlic
1 long red chilli, deseeded, chopped
2 tablespoons apple ciderhard ciderX vinegar
2 tablespoons olive oil

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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1 In a shallow ceramic dish, combine paprika, cumin, garlic, lemon juice and oil. Season with pepper. Add lamb and turn to coat. Cover and place in fridge to marinate for 30 minutes.

2 Meanwhile, in a blender, place chimichurri ingredients, season with pepper and blitz until finely chopped. Set aside.

3 Preheat a barbecue hotplate to medium-high. Spray lamb, eggplant, onions, capsicum and tomatoes with oil. Barbecue lamb for 3–4 minutes per side until almost cooked through. Transfer to a plate, cover and allow to rest. Place eggplant, onions, capsicums plate. Spray flatbreads with oil and barbecue until hot.

4 Slice lamb and divide among 4 plates. Serve with veges, chimichurri, flatbreads and lemon wedges.

Variations

Make it gluten free: Use gluten-free bread and check spices and vinegar are gluten free.
Make it vegan: Use sliced tofu or tempeh instead of lamb. Check Lebanese flatbreads are vegan.

Nutrition info (per serve)

Calories 502 cal

Kilojoules 2100 kJ

Total fat 21 g

Saturated fat 5 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Nov 2019

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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.