Prep Time
25 MIN
Cook Time
15 MIN
Total Time
40 MIN
Servings
4
Ingredients
For the Lamb Filling:
- ¾ lb ground American lamb
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 garlic clove, minced
- 2 tablespoons finely chopped onion (optional)
- Salt and pepper, to taste
For the Flatbreads:
- 4 flatbreads or naan (6–8 inches wide)
- 1–2 medium heirloom tomatoes, thinly sliced or chopped
- ¼ cup kalamata olives, sliced
- ¼ cup crumbled feta
- 2 tablespoons toasted pine nuts
- ¼ cup fresh mint leaves
- Olive oil, for cooking
For the Tahini Drizzle:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1–2 tablespoons water
- Pinch of salt
Directions
1. Prepare the Lamb Mixture:
In a bowl, mix American lamb with cumin, coriander, cinnamon, garlic, onion (if using), salt, and pepper until evenly combined.
2. Assemble the Flatbreads:
Spread a thin, even layer of the seasoned lamb over one side of each flatbread, edge to edge.
3. Cook the Flatbreads:
Heat a drizzle of olive oil in a skillet over medium heat. Cook flatbreads one at a time, meat-side down, until lamb is cooked through and deeply browned (3–4 minutes). Flip and toast the bread side for 1–2 minutes. Transfer to a cutting board.
4. Make the Tahini Drizzle:
Whisk together tahini, lemon juice, water, and a pinch of salt until smooth and pourable.
5. Top and Finish:
Top each warm flatbread with sliced or chopped heirloom tomato, olives, feta, pine nuts, and mint. Drizzle with tahini sauce and slice into wedges. Serve warm or at room temperature.
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
