Middle Eastern Za’atar Lamb With Flatbread

Middle Eastern Za’atar Lamb With Flatbread
15 mins Prep
20 mins until you're eating
Feeds 6
You will need:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 600g lean lamb mince
  • 1 tablespoon F. Whitlock and Sons Zesty Za’atar Rub
  • 2 tablespoons tomato paste
  • 2 x 410g cans crushed tomatoes
  • 1 cup salt-reduced chicken stock
  • ¼ cup sultanas, chopped
Get down to business:
  1. Heat the olive oil in a large heavy-based saucepan over medium high heat. Add the onion, carrot and celery. Cook, occasionally stirring, for 3 minutes or until the onion starts to soften. Add the garlic and stir to combine.
  2. Add the mince to the pan. Cook, breaking up with a wooden spoon, for 5 minutes or until it is golden brown. Stir in the F. Whitlock and Sons Zesty Za’atar Rub, tomato paste, tomatoes, stock and sultanas. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 15 minutes until the sauce has thickened, stirring the mixture every 5 minutes. Season to taste.
  3. Serve with flatbread and your choice of hummus, lettuce, chopped tomatoes, pomegranate seeds, toasted pine nuts, sour cream or yoghurt and mint. Sprinkle over extra F. Whitlock and Sons Zesty Za’atar Rub.

Made with

Zesty Za’atar Rub

Zesty Za’atar Rub

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