Fabulous Baker Brothers spiced lamb flatbreads with Quark

These doughy disks are a joy to make and with spiced lamb, a tasty sauce and a bit of salad, BOOM! You've got a totally awesome meal in your hands.

• Preparation: 30 mins
• Cooking: 10 mins
• Serves: 4

What you need:

Lamb:

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

Flatbreads:

• 250g The Lake District Dairy Co. Quark
• 200g strong white flour
• Pinch of salt
• Small bag of salad leaves
• 1 jar sweet red peppers
• 1peeled large carrot
• Small bunch of mint
• 1 lemon
• Olive oil

Quark sauce:

• 100g The Lake District Dairy Co. Quark
• 1 clove of garlic
• Small bunch of mint
• Salt and pepper

What you do:

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
2. Make the pitas by mixing the flour and The Lake District Dairy Co. 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
3. 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
4. For the sauce, crush the garlic and chop the mint. Stir through The Lake District Dairy Co. Quark and season. This will keep for a week in the fridge and is delicious with lots of things
5. 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
6. 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
7. Split the pitas, load with salad and lamb. Drizzle on The Lake District Dairy Co. Quark sauce and eat QUARKly!

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