Moroccan Lamb Flatbreads

In a medium bowl combine the lamb mince, cumin & cinnamon spice mix, garlic and parsley stalks and season well with salt and pepper. Heat half of the olive oil in a medium frying pan over a medium heat. Cook the mince mixture for 3-4 minutes or until just brown. Set aside.

In a small bowl, combine the juice of half of the lemon wedges with the yoghurt and set aside.

Brush the Lebanese bread with the remaining olive oil. Scatter the lamb mince over the top, and top with the tomato and red onion. Season with salt and pepper. Place in the oven for 8-10 minutes or until the base is nice and crispy and the lamb is cooked through. Remove the bases from the oven. Top with the parsley leaves and drizzle over the yoghurt.