Put 250 g Diced lamb into a food processor and pulse to form mince.
Heat 0.5 tablespoon Olive oil in a pan and then add the lamb mince. Gently fry for 4 minutes.
Add 2 tablespoon Ras-el-hanout, mix well and cook for a further 2 minutes.
Roll out 4 portion Homemade flatbread dough to one big flatbread and then dry fry until it has puffed up. Spread a mixture of 0.5 tablespoon Olive oil, 5 g Fresh mint, 5 g Fresh parsley, 5 g Fresh mint and 5 g Fresh parsley on it and then put it under the grill for 1 minute.
Spread 4 tablespoon Tzatziki on the grilled flatbread.
Top it with the spiced minced lamb.
Add 40 g Light Feta, 2 tablespoon Pomegranate jewels and more chopped herbs before serving.
Notes
If you don't have a ras-el-hanout spice blend, then you can just make up your own spice blend with a mixture of the herbs and spices mentioned above.
Serve these spiced lamb flatbreads with extra dips, olives and some crispy roasted potatoes.
If you don't want to make your own flatbreads, a store bought one will work too.
If you don't have any fresh mint, then you could add a little mint sauce to the tzatziki.