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Spiced Lamb Flatbread with Fresh Mint Recipe

Spiced Lamb Flatbread with Fresh Mint

 
Quickly cooked ground lamb on toasted pita with hummus, yogurt and pungent fresh mint. Serve pizzettas for dinner, or as wedges for a stunning appetizer that begs for a great red wine.

Ingredients:

  • 3 (6-inch) Metropolitan Market pita rounds
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
  • 1/4 cup tomato paste
  • 2 garlic cloves, minced
  • 1 1/4 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground pepper
  • 3/4 lb ground lamb
  • 1 cup Metropolitan Market hummus
  • 1/2 cup plain Greek yogurt
  • 2 tsp lemon juice
  • 1/4 cup fresh mint (or basil or parsley), finely chopped

Directions:

  1. Preheat oven to 350°F. Brush pitas with 1 Tbsp oil and place on baking sheet.
  2. Prepare the lamb: In a large bowl combine tomato paste, garlic, salt, cumin, paprika, cinnamon and pepper. Add the lamb and blend with the spices, being careful not overmix. (Lamb can be prepared up to a day ahead; cover and chill until ready to cook.)
  3. Preheat a large nonstick skillet over medium-high heat. Add remaining 1 Tbsp oil to skillet. Add the seasoned lamb and cook for 5-7 minutes or until cooked through, crumbling it with a wooden spoon to small, bite-sized pieces. Remove the skillet from the heat and set aside.
  4. Bake the oiled pitas until toasty, about 7-8 minutes. Leave pitas whole or cut into wedges. Spread hummus on pitas, followed by cooked lamb mixture. Top with a dollop of Greek yogurt, a drizzle of lemon juice and chopped mint.

Ratings and Reviews

“Very easy, very tasty!”
 
 

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