1. In a large bowl combine ground lamb kebab seasoning black pepper salt and egg. Mix with your hands until just blended—do not overwork.

2. Divide mixture into 4 equal portions and shape into round, flat patties about 1 cm thick. Place on a plate cover with plastic wrap and refrigerate for 30 minutes.

3. In another bowl mix flour and salt. Add cold butter and rub into the flour with your fingertips until the mixture resembles coarse crumbs.

4. Gradually add warm water stirring with a fork until dough comes together. Turn onto a floured surface and knead for 5 to 7 minutes until smooth and elastic. Form into a ball cover with plastic and let rest for 10 minutes.

5. Divide dough into 4 equal pieces and shape into small balls. On a floured surface roll each ball into a thin circle about 3 mm thick.

6. Heat a grill or grill pan over medium-high heat. Brush patties with oil and cook for 4 to 5 minutes per side until browned and cooked through. Remove and keep warm.

7. Grill each flatbread for 1 to 2 minutes per side until puffed and golden with light char.

8. Serve each patty wrapped in warm flatbread with a squeeze of fresh lemon juice.