Jerk Spiced Lamb Flatbread
A Jamaican-Middle Eastern fusion flatbread, lamb shoulder steaks marinated in a full jerk paste of allspice, scotch bonnet, and thyme then griddled hard and served on warm flatbread with a scotch bonnet yoghurt and pickled mango slaw.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blend scotch bonnet, garlic, ginger, spring onions, allspice, thyme, cinnamon, soy sauce, lime juice, sugar, oil, and salt into a smooth paste. Score lamb steaks twice on each side, coat in marinade, rest 10 minutes. Toss mango, red cabbage, lime juice, rice vinegar, sugar, and salt for slaw. Mix coconut yoghurt, scotch bonnet, lime juice, and salt for sauce.
Char
Heat griddle pan over highest heat until smoking. Cook marinated lamb steaks 4 to 5 minutes per side until deeply charred outside and slightly pink at centre. Rest 3 minutes, then slice thickly against the grain.
Plate
Spread scotch bonnet yoghurt over warm flatbreads. Pile sliced lamb over yoghurt, top with pickled mango slaw and fresh coriander. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.