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Piadina with roast lamb and spiced yoghurt served
Juicy lamb shoulder served on flatbread with a refreshing cumin-yoghurt sauce

Piadina with Roast Lamb and Spiced Yoghurt

Author: Flavelo
Recipes Main Courses Quick Meals
This dish is an exciting gastronomic bridge between the Italian Emilia-Romagna and Middle Eastern flavours. The distinctive, gamey taste of the lamb is deepened by roasting with rosemary, while the freshness of the spiced, citrusy yoghurt counterpoints this perfectly. The piadina here is not just a side, but an edible plate that soaks up the spicy meat juices, offering a complex flavour experience in every bite. Slow roasting is key so the meat is rich in browned bits on the outside, but remains juicy inside.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 680 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan for cooking the meat
  • Small bowl for the yoghurt
  • Chopping board
  • Sharp chef's knife
  • Meat thermometer (optional)

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Take the lamb out of the fridge half an hour before cooking so it reaches room temperature. Season generously with salt and pepper on all sides.

Tip: Cold meat cools the oil in the hot pan suddenly, causing it to steam instead of sear.
2 ✓

Finely chop the rosemary leaves, crush the garlic, and mix with a little olive oil, then rub onto the meat.

Tip: Flavours of spices mixed in oil dissolve better and penetrate deeper into the meat fibres (fat-soluble aromas).
3 ✓

Heat a frying pan until moderately hot. Add the meat and cook for 3-4 minutes per side until it has a dark golden brown crust. If the meat is thicker, lower the heat and cook further to desired doneness.

Tip: The brown crust is responsible for the characteristic roast meat flavour (Maillard reaction).
4 ✓

Remove the meat to a plate and rest covered for 5-10 minutes. Meanwhile, prepare the dressing: whisk the yoghurt smooth with the lemon juice, cumin and a pinch of salt.

Tip: During resting, the meat fibres relax and juices redistribute evenly, so they don't all run out when cut.
5 ✓

Warm the piadina flatbreads in a dry frying pan for 1 minute per side until soft and fragrant.

Tip: Only heat until pliable, do not bake until crisp or it will break.
6 ✓

Slice the rested lamb thinly across the grain.

Tip: Cutting across the grain shortens the muscle fibres, making the meat much easier to chew and seeming more tender.
7 ✓

Pile the meat onto the piadinas and spoon over plenty of the spiced yoghurt. Fold and serve immediately.

Tip: The contrast between the cold yoghurt and warm meat makes the dish exciting.

Recipe FAQ

What do I do if the lamb is tough?
You likely overcooked it or didn't rest it enough. Lamb is best left pink in the middle.
Can I substitute the lamb?
Yes, it's also excellent with sirloin steak or pork tenderloin, although the flavour character will change.
Why did the yoghurt become runny?
The lemon juice and salt can cause the yoghurt to release water. Mix it just before serving, or use thick Greek yoghurt.

Ingredients

  • 2 pcs Piadina flatbreads
  • 300 g Lamb (shoulder or leg, sinew removed)
  • 2 tbsp Olive oil
  • 2 cloves Garlic (crushed)
  • 1 sprig Fresh rosemary
  • 1 pinch Sea salt
  • 1 pinch Freshly ground black pepper
  • 150 g Thick Greek yoghurt
  • 1 tbsp Fresh lemon juice
  • 1 tsp Ground cumin