Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
6
Ingredients
For the Spiced Lamb
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1 lb ground American lamb
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1 yellow onion, finely diced
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4 garlic cloves, minced
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1½ tsp ground cumin
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1 tsp ground coriander
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1 tsp smoked paprika
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1 tsp Aleppo pepper, or ½ tsp crushed red pepper
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1 tsp kosher salt
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½ tsp freshly cracked black pepper
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2 tbsp extra virgin olive oil
For the Charred Scallions
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8 scallions, roots trimmed
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1 tbsp extra virgin olive oil
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Pinch of kosher salt
For Assembly
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4 flatbreads, such as naan or pita
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6 oz fresh goat cheese, crumbled
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3 tbsp toasted pine nuts
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¼ cup fresh mint leaves
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1 tsp flaky sea salt, for finishing
Directions
1. Cook the Aromatics and Spices:
Heat the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Stir in the garlic and cook for 1 minute, until fragrant. Add the cumin, coriander, smoked paprika, and Aleppo pepper, stirring constantly for about 30 seconds to toast the spices.
2. Brown the Lamb:
Add the ground American lamb to the skillet, breaking it apart with a wooden spoon. Season with the salt and black pepper. Cook over medium high heat, stirring occasionally, until the lamb is browned and any liquid has evaporated, about 7 to 8 minutes.
3. Grill the Scallions:
Preheat the grill to high heat. Toss the scallions with the olive oil and a pinch of kosher salt. Grill for 3 to 4 minutes per side, until deeply charred and tender. Slice on the bias into 2 inch pieces.
4. Grill the Flatbreads:
Grill the flatbreads for 1 to 2 minutes per side, until lightly crisped with golden grill marks.
5. Assemble and Serve:
Spread the crumbled goat cheese over each flatbread. Top with the spiced lamb, followed by the charred scallions. Sprinkle with the toasted pine nuts and fresh mint, then finish with the flaky sea salt. Serve immediately.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
