LAMB FLATBREAD WITH CHILLI HONEY

---

PREP TIME 10-15 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

1 block halloumi, halved and sliced into three flat pieces 

2 small za’atar flatbreads 

2 tbsp extra-virgin olive oil, plus extra to serve 

2 lamb backstraps (150g each), at room temperature 

2 tbsp honey 

½ tsp dried chilli flakes 

1 lemon 

METHOD

Step 1

Preheat your oven to 210°C and bake the flatbreads for about 20 minutes until warm and slightly crisp. 

Step 2 

While the flatbreads are baking, heat a drizzle of olive oil in a pan over medium-high heat. Sear the halloumi until golden, then add the lamb backstraps to the same pan. As they cook, squeeze in a bit of lemon juice, and add the honey and chilli flakes. Let it cook down until the honey creates a rich glaze on the lamb and halloumi. Once cooked to your liking, slice the lamb thinly. 

Step 3 

When the flatbreads are ready, trim the edges to create a rectangle shape. Layer the halloumi and lamb slices over each flatbread, then drizzle any remaining pan juices over the top. Finish with a little extra olive oil if desired.