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Spiced Lamb & Quark Flatbreads

by Graham's the Family Dairy

Graham’s Quark makes a great sauce for these delicious lamb flatbreads.

Prep time

50 minutes

Cook time

3 minutes






Step 1

Mix the coriander seeds, salt and pepper. Rub all over the lamb with a little olive oil. Leave to marinade for 30 mins in the fridge.

Step 2

Heat a pan and fry the lamb steaks for about 3 mins on each side for just pink steaks. Do for longer if you prefer more well done. Take out of the pan and rest for a few mins before slicing.

Step 3

Make the pittas by mixing the flour and Quark together. It should be soft not sticky, so add a pinch more flour if needed. Knead for 10mins in a mixer or for 15 mins by hand until nice and stretchy. Divide into golf size balls and roll round.

Step 4

Heat your oven to the max 250°c / gas mark 9/10 with an oven tray or baking stone. Roll the balls out flat around 3mm thick. Place directly onto the tray or stone and shut the door. They should take around 3 mins to rise. Remove and carefully cut open to eat.

Step 5

For the sauce, crush the garlic and chop the mint. Stir through the Quark and season. This will keep for a week in the fridge and is delicious with lots of things.

Step 6

To make the salad. Slice the peppers, grate the carrot, chop the mint and mix the leaves in. Dress with lemon and oil just before serving. 




  • 4 lamb leg steaks (200g)
  • 1tbsp coriander seeds crushed 
  • Salt and pepper
  • Olive oil

For the flatbreads

  • 250g Graham’s Natural Quark
  • 200g strong white flour
  • Pinch of salt
  • Small bag of salad leaves
  • 1 jar sweet red peppers
  • 1 peeled large carrot
  • Small bunch of mint
  • 1 lemon
  • Olive oil

For the Quark sauce

  • 100g Graham’s Natural Quark
  • 1 clove of garlic
  • Small bunch of mint
  • Salt and pepper