Spiced Lamb Pancakes with Labne & Pickled Chilli


Spiced Lamb Pancakes with Labne & Pickled Chilli
A fun dish to share with a group, these spiced lamb pancakes put a spin on a slow-roasted leg of lamb. Serve with tangy, creamy labne and pickled chilli.


Serves 4 / makes 12



  • 1 ½ cups plain flour
  • 1 tsp table salt
  • 2 cup slow-cooked shredded lamb (320g) – find the master recipe for Sticky Slow-Cooked Boneless Leg of Lamb here.
  • 2 cloves garlic, crushed
  • ¼ tsp ground chilli flakes, plus extra to serve
  • 1 tsp each ground cumin, coriander and mint
  • Vegetable oil, to shallow fry
  • Storebought labne, to serve
  • Pickled chillies, to serve



  1. To make the flatbread dough, combine the flour, salt and ½ cup water in a large bowl and use your hands to combine and form a dough. Transfer to a lightly floured bench and knead for 10 minutes or until smooth and elastic, then cover with a clean, damp tea towel and leave to rest for 30 minutes.
  2. Meanwhile, combine the lamb, garlic, chilli, cumin, coriander and mint in a bowl, and season with salt and pepper.
  3. Divide the dough into 12 portions. Roll them out onto a lightly greased surface into rounds that are 15cm wide and 3 mm thick. Spoon ¼ cup of the lamb filling into the centre of the circle. Fold the edges onto each other to seal, and gently roll with a rolling pin to seal. Repeat with remaining filling and dough.
  4. Heat 2cm of oil in large, heavy-based frying pan over high heat. Cook in batches for 2 minutes each side, or until golden and lightly charred. Set aside and keep warm. Repeat with remaining pancakes.
  5. Serve with labne, pickled chillies and extra chilli flakes.



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