Turkish lamb flatbreads recipe

Not yet rated

Anatolian goodness in a chunky, delicious wrap; this Turkish lamb recipe from Marcus Wareing is loaded with wonderful marinade flavours from cumin, rosemary and garlic. Encased in a warm flatbread, the sliced lamb fillet is a remarkable mid-week meal that requires only a little bit of preparation.

First published in 2015






To plate


Start by marinating the lamb. Mix the soy sauce, cumin, garlic, golden syrup and rosemary together in a bowl and coat the lamb pieces evenly. Cover and refrigerate until required
Mix the yoghurt, mint sauce, cucumber and seasoning to make the salad dressing
Heat a tablespoon of vegetable oil in a large frying pan and fry the marinated lamb for 4–5 minutes, then leave to rest
  • 1 tbsp of vegetable oil
To prepare the couscous, place into a tray and pour over an equal quantity of boiling water and cover with clingfilm. Leave for 10 minutes then fold through the rest of the ingredients and season with salt
Heat the flatbreads in a frying pan until they puff up and toast lightly. Slice the lamb into thin pieces then arrange the lamb, salad, couscous and dressing in bowls on the table and allow people to make up their own flatbreads
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

Get in touch

Please sign in or register to send a comment to Great British Chefs.