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Cumin Lamb Flatbread


Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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20 Mins
Serves 2

Mr Hugh’s Cumin Seed Infused Rapeseed Oil
250g of lean lamb mince
Handful of walnuts
Strip of rosemary leaves
Clove of Garlic
Tomato Puree
Juice of 1/2 lemon
Pinch of salt, pepper and paprika
x4 four small tortilla wraps

For the salad:
x1 Gem lettuce
x2 Spring onions
x1 Green pepper
Half cucumber
Handful baby plum tomatoes
Chopped coriander
Chopped dill

Crumbly feta, hummus and hot chilli sauce


Pre heat the oven to full.

Heat Mr Hugh’s Cumin Seed infused rapeseed oil in a large frying pan on a high. Add in 250g of lean lamb mince with salt, pepper and paprika and give it a stir. Next, crumble in a handful of walnuts and a strip of rosemary leaves. Keep stirring until lovely and golden.

Meanwhile, shred up a little gem lettuce, and finely slice spring onions, green pepper, cucumber, and baby plum tomatoes. Stir in a handful of chopped coriander and a handful of chopped dill. Mix the whole lot into a lovely salad.

Crush a clove of garlic into the frying pan then stir in a generous squirt of tomato purée and squeeze in the juice of a lemon. If the contents are looking dry, add another splash of Mr Hugh’s Cumin Seed infused rapeseed oil and take off the heat.

Pop four small tortilla wraps onto baking trays and spread the mixture across them evenly. Pop into the oven to crisp up for a few minutes, taking care not to burn them.

Dress the salad with a drizzle of Mr Hughs Garlic infused rapeseed oil and a splash of red wine vinegar.

Serve up the flatbreads and top with the dressed salad.

Optional; serve alongside crumbly feta, hummus and hot chilli sauce.

*Recipe origin: Gin and Supper Club Food Blog

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