Turkish spiced lamb loin flatbreads with homemade hummus and a mint and radish salad. If that sounds as good as it looks, let me tell you it tastes even better. Let me start by saying this recipe is “Turkish inspired” because I won’t claim it's authentic exactly but it works for me and tastes delicious.

I posted this recipe on my blog yesterday but it's so good I had to share.

I'm particularly excited about one of the spices I've used in the rub for the lamb - sumac. It originates from the berries of a wild bush that grows prevalently in the Mediterranean and Middle East. It has a wonderfully sour fruity flavour. I love using it in spice rubs but it’s also fantastic as a garnish. I’ll show you how to use it both ways in this meal.

And what a meal! Honestly, these flatbreads are such a joy to eat you’ll want to make them again and again – the spicy lamb, the smooth garlicky hummus, the tang of the yoghurt and the crunch of the radishes and red onion. And if all that isn’t enough going on in one mouthful, the mint adds a fresh fragrant note. It’s a perfect combination of textures and flavours.

The quantities for the spice rub below will make more than you need but it keeps well in an airtight container. Likewise, the four loins makes plenty of lamb but leftovers won’t be a problem.


Spiced Lamb Loin Flatbreads with Homemade Hummus

Serves 4


4 x lamb loins

Spice rub for lamb

4 teaspoons ground sumac

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon cayenne pepper

4 teaspoons dried oregano

1 teaspoon freshly ground sea salt



1 x 400g tin chickpeas, drained and rinsed

1 fat garlic clove, roughly chopped

1½ tablespoons extra-virgin olive oil

3-4 tablespoons lemon juice

1 heaped tablespoon tahini

3 tablespoons water

Salt, to taste


Mint and Radish Salad

1 medium red onion, sliced thinly

4 radishes, sliced thinly (slices then halved)

Handful of fresh mint leaves

Dash of olive oil

Squeeze of lemon juice

Pinch ground sumac

Freshly ground sea salt, to taste


4 flatbreads, to serve (warmed in the oven)

Greek yoghurt, to serve


I always start by making the spice rub. This takes no more effort than measuring each spice into a bowl and giving them a quick mix to blend. Now rub the spices into both sides of each lamb loin. Put them aside while you heat a pan on the hob.

Now is a good time to get on with the hummus. Once again, this couldn’t be easier. Simply combine all the ingredients into the bowl of your food processor and blend until smooth and creamy. Start with three tablespoons of lemon juice and a little salt. Once it’s blended have a taste and add more lemon juice and/or salt until you’re happy. You can also add a dash more water if it needs it.

If you’re using the hummus as a dip to serve with pita breads or as part of a meze it’s quite nice to finish it off with a drizzle of olive oil and perhaps a sprinkling of paprika.

Now back to the lamb. Once your pan is nice and hot, drizzle the loins with some olive oil and smooth over. Add to the pan and enjoy the sound of that instant sizzle. As I said in my earlier recipe I find that around four minutes per side gives me a nice medium pink finish.

Once the lamb is cooked to your liking, transfer it to a plate and cover with tin foil. Leave it to rest for 10 minutes.

While the lamb is resting you can get on with the salad. Add the sliced onion and radishes to a bowl. Gently tear the mint leaves into pieces and add them also. Now for the dressing and this is quite important. The reason I’ve specified a dash of olive oil and a squeeze of lemon juice is because this salad is so fresh and crunchy it needs only a smidgen of dressing. So just a small drizzle of oil and a squeeze of lemon juice. Grind over a little sea salt, add a pinch of sumac and then carefully toss with your hands. Have a taste and by all means add a little more oil or lemon if you think it needs it.

Once the lamb has rested, carve it into very thin slices and serve on a plate or board as I’ve done. Spoon some Greek yoghurt into a bowl. Take it all to the table and and let everyone construct their own flatbreads.

It might go quiet for a while.


Originally posted on my blog: https://traceyobrienblog.com

Published by Tracey O'Brien