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Recipe Provided By
Plating + PairingsPrep Time
10 min
Cook Time
15 HR
Total Time
25 min
Servings
6
Ingredients
Whipped Feta
10 ounces feta cheese
1/2 cup Greek yogurt
3 Tablespoons olive oil
1 clove garlic, minced
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons heavy cream (plus more if needed)
Roasted Tomatoes
6 ounces grape tomatoes
1 Tablespoon olive oil
Spiced Lamb
1/2 pound ground American Lamb
2 Tablespoons onions, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground paprika
1/4 teaspoon dried oregano
Salt and pepper, to taste
To Serve
4 flatbreads or pita breads, warmed and cut into triangles
1 Tablespoon chopped fresh parsley or mint, optional
1 Tablespoon toasted pine nuts, optional
Directions
For the Whipped Feta: In a food processor or blender, add all of the ingredients and blend until smooth and airy. If you find the mixture too thick, add a bit more heavy cream.
For the Roasted Tomatoes: Toss the tomatoes with olive oil and air fry at 350°F for 8-10 minutes or until the tomatoes are soft and begin to wrinkle, tossing halfway through. Or, roast them in a 350°F oven for 20-25 minutes.
For the Spiced Lamb: Heat a large skillet over medium-high heat. Add the American Lamb and onion and cook, breaking up the lamb with a spatula as it cooks. Once browned and cooked through, drain the fat. Stir in the garlic, cumin, coriander, paprika, and oregano—season to taste, with salt and pepper.
To Serve:
Spoon the lamb over the whipped feta. Top with the roasted tomatoes, parsley, and pine nuts. Serve with warm flatbread.
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
