Lamb and flatbreads

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Step 1

Preheat your grill to the highest setting, and pop the griddle pan in to heat up

Step 2

2. Put the lamb steaks on a large plate and rub with the olive oil, garlic, cumin, sea salt and freshly ground black pepper.

Step 3

Set the steaks to one side of the plate, then mix the finely sliced onion and the raisins with the oil and garlic remaining on the plate.

Step 4

3. After 5 minutes your griddle pan should be extremely hot - carefully remove from the grill, place the lamb steaks on one side and the onions on the other, then return to the grill for 6 minutes on each side for well done, or 4 minutes on each side for medium.

Step 5

Halfway through cooking, turn over the steaks and give the onions and raisins a bit of a stir. Add the pine nuts just one minute before the steaks are ready, to let them toast, and warm up your flatbreads at the bottom of the oven.

Step 6

5. Once the steaks are cooked through to your liking, remove them to a plate to rest for 5 minutes. Then slice and season with salt and pepper as needed.

Step 7

6. Spread the flatbreads with the yogurt and scatter over the spinach, onions, raisins, pine nuts, goat's cheese and sliced steak. Serve immediately.