Moroccan Lamb Flatbreads with Fresh Tomato

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. Add the mince mixture and cook, breaking up with a wooden spoon, for 3-4 minutes or until just browned. Remove from the pan and set aside.

In a small bowl combine the juice of half of the lemon wedges and the yoghurt. Set aside.

Place the Lebanese bread on the oven tray and brush with the remaining olive oil. Scatter the lamb mince, tomato and red onion on top. Season with salt and pepper. Cook in the oven for 8 minutes or until the base is crispy and the lamb is cooked through. Remove the bases from the oven and top with the parsley leaves and a drizzle of the lemon yoghurt.