For the lamb rissoles:
1 tbsp olive oil (for cooking)
Optional: extra lemon wedges, salad or roasted veg to serve
For the tzatziki:
1 large cucumber, peeled, seeded (if desired) and finely grated
300 g Greek-style natural yoghurt
2 cloves garlic, finely minced
1 tbsp extra-virgin olive oil
1 tbsp lemon juice (fresh)
A handful of fresh mint leaves, chopped (or dill if you prefer)
Salt & freshly ground black pepper to taste
For the flatbread:
300 g plain flour (approx. 2 cups) + extra for dusting
7 g (1 packet) instant yeast
1 tsp sugar
1 tsp salt
180–200 ml warm water
2 tbsp olive oil (plus extra for cooking)
Optional: nigella seeds or sesame seeds for topping
1. Prepare the tzatziki:
Grate the cucumber and place in a fine sieve or tea towel. Sprinkle a little salt and let it sit for 5–10 minutes. Then squeeze out excess water.
In a bowl, combine the yoghurt, garlic, olive oil, lemon juice, chopped mint (or dill), and the drained cucumber.
Season with salt and pepper. Cover and chill in the fridge for at least 30 minutes (this helps flavours develop).
2. Make the flatbread dough:
In a bowl, mix the flour, salt and sugar.
In a separate small bowl, dissolve the yeast in the warm water; let sit until frothy (about 5 minutes).
Add the yeast mixture and olive oil into the flour mix. Stir to combine, then knead on a lightly floured surface for about 5 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with cling wrap or a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
3. Cook the lamb rissoles:
Preheat your oven or BBQ as appropriate (if using oven about 200 °C/390 °F).
Heat 1 tbsp olive oil in a heavy frying pan over medium-high heat. Sear the lamb rissoles for 2–3 minutes each side until browned.
Transfer to oven (or reduce heat on BBQ) and cook through for a further 5–10 minutes (depending on thickness) until internal temperature is to your liking. Let rest for a few minutes.
4. Shape and cook the flatbreads:
Punch the risen dough down and divide into 4 equal pieces. Roll each piece out into a flat circle about 5 mm thick.
Heat a heavy skillet (or cast-iron pan) over medium-high heat and brush lightly with olive oil.
Cook each flatbread for about 1–2 minutes per side, until golden brown spots appear and the bread is puffed and cooked through. If you like, after cooking you can brush with a little olive oil and sprinkle with sesame or nigella seeds.
5. Bring it all together:
On each plate, place two lamb rissoles. Add a good dollop of tzatziki on the side (or serve family-style in a bowl).
Add a warm flatbread alongside (or wrapped around the rissoles like a pita).
Finish with a fresh salad or roasted veg, and a lemon wedge to squeeze over the lamb if you like.
