Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4 - 6
Ingredients
For the Spiced American Lamb:
● 1 pound ground American lamb
● 1 small onion, finely diced
● 2 cloves garlic, minced
● 2 teaspoons ground cumin
● 1 teaspoon ground coriander
● 1⁄2 teaspoon smoked paprika
● 1⁄2 teaspoon ground cinnamon
● 1/2 teaspoon ground ginger
● 1 teaspoon kosher salt
● Freshly ground black pepper
● 1 tablespoon olive oil
For the Mint oil:
● 1⁄2 cup fresh mint leaves
● 1⁄2 cup olive oil
● Pinch of kosher salt
For assembly:
● 4–6 flatbreads or naan
● 1⁄2 cup plain yogurt or labneh
● Optional for serving: Arugula, crumbled feta, fresh herbs, cherry
tomatoes, sliced red onion or shallot, and sliced cucumber
● Flaky salt, to finish
Directions
1. Make the Mint Oil:
Combine the mint, olive oil, and salt in a small blender or food processor and blend until smooth and bright green. Let the oil sit and steep for at least 30 minutes before straining through a fine mesh sieve. Set aside.
2. Cook the Onion and Spices:
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, cumin, coriander, smoked paprika, cinnamon, ginger, salt, and pepper and cook until fragrant, 30 seconds.
3. Brown the Lamb:
Add the ground American lamb to the skillet, breaking it up with a spoon. Cook until deeply browned and cooked through, 8–10 minutes, reaching an internal temperature of 160°F.
4. Warm the Flatbreads:
While the lamb cooks, warm the flatbreads in a dry skillet or directly on the oven rack until soft and lightly toasted.
5. Assemble and Serve:
Spread each flatbread with yogurt or labneh. Top with the spiced lamb, drizzle generously with mint oil, and finish with flaky salt. Top with other toppings of your choice. Serve warm.
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
