Smashed Lamb Flatbreads
HB-3830 · Hand-built original · Greek
Greek-style flatbreads topped with thinly spread spiced lamb mince, crisped in a pan and finished with whipped feta and pickled onion.
GreekMain course40 minServes 4823 kcalEgg-freeHigh Fiber
Main ingredient: lamb
Pairs well with: mint sauce, roasted potatoes, couscous, ratatouille, tzatziki
Servings:4quantities adjust to match
Ingredients
- 1/2 red onion, thinly sliced
- 1/4 tsp sumac
- lemon juice, a squeeze
- 7 oz whipped feta
- flat-leaf parsley leaves, to garnish
- 17¾ oz lamb mince
- 1 tsp garlic puree
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried mint
- 1/2 tsp ground cinnamon
- 1/4 tsp chilli powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 Greek-style flatbreads
- olive oil, for frying
Method
- Toss the onion with sumac and lemon juice in a bowl and set aside.
- Mix the lamb with garlic puree, cumin, paprika, mint, cinnamon, chilli powder, salt and pepper until combined.
- Divide into 4 balls and spread each ball thinly over a flatbread, right to the edges.
- Heat a little oil in a large pan over medium heat, cook each flatbread meat-side down, pressing firmly for 20-30 seconds, then cook for 5-6 minutes until the mince is cooked through.
- Flip and cook for 2 minutes more, about 8 minutes in total, and repeat with the remaining flatbreads.
- Top with whipped feta and the onion mixture, garnish with parsley and serve.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
823kcalCalories
44gProtein
77.2gCarbs
36.5gFat
5.6gFibre
7.1gSugars