Simple Lamb Flatbread

By Andrew Zimmern

This easy recipe is inspired by lahmacun, a popular street food in the Levant and Middle East of flatbread often topped with ground lamb, minced vegetables and spices. Here, I’ve seasoned ground lamb with roasted red peppers, tomato paste, herbs, garlic and my Moroccan-style Grill Magic seasoning, spread it evenly over a thin flatbread and baked it on a pizza stone in my oven. I like to fold the flatbread over itself quesadilla-style, so I can cut it into wedges and serve with a garlicky labneh dipping sauce. You could also spread the lamb filling over the whole flatbread, bake it, top it with a tomato and onion salad, roll it up and eat it like a wrap. Either way, put this one on the menu, you won’t be disappointed.

Lamb Flatbread with Labneh Sauce

Ingredients

Labneh Sauce

1 cup labneh
1 tablespoon AZ Citrus Herb Seasoning
Juice of 1 lemon
3 tablespoons minced parsley
1 small shallot, minced
1 garlic clove, grated on a microplane

Lamb

1 pound ground lamb
1/3 cup minced roasted red peppers
3 tablespoons tomato paste
1 teaspoon smoked paprika
1 tablespoon Grill Magic Seasoning
1 small shallot, minced
3 tablespoons minced parsley
1 clove garlic, grated on a microplane
Large tandoori bread, naan, flatbread or extra-large tortillas

Instructions

First, make the labneh sauce. In a small bowl, combine all of the ingredients and mix really well to combine. Reserve to the refrigerator while you make the lamb flatbread.

Next, place a pizza stone on the middle rack of your oven. Preheat the oven to 450 degrees F.

In a large mixing bowl, combine all the ingredients for the lamb filling. Mix the lamb filling really well to fully incorporate all of the ingredients.

Spread lamb mixture evenly onto half of the flatbread. Fold the bread in half over the lamb filling to make a half moon.

Place the flatbread onto your preheated pizza stone. Bake for 12-15 minutes, flipping halfway through to evenly brown both sides.

Slice into wedges, serve with the labneh sauce.