Spiced Lamb Pancakes with Labne and Pickled Chilli


Spiced Lamb Pancakes with Labne and 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.

Use leftover sticky slow-cooked shredded lamb, combined with garlic, chilli flakes, cumin, coriander and mint as the filling for homemade pancakes, fry until golden and lightly charred. Serve Spiced Lamb Pancakes with Labne and Pickled Chilli and extra chilli flakes.

Spiced Lamb Pancakes with Labne and Pickled Chilli Recipe

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


To make the pancake 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.

Meanwhile, combine the lamb, garlic, chilli, cumin, coriander and mint in a bowl, and season with salt and pepper.

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.

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.

Serve with labne, pickled chillies and extra chilli flakes.


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