Lamb Flatbread Pizza with Feta and Mint Salad

Lamb Flatbread Pizza with Feta and Mint SaladRecipe

Photo: Annabelle Breakey

Our speedy version of lahmajoun, the spicy lamb flatbread of Turkey and Armenia, disrupts the weeknight dinner routine in the best possible way.

Wine Pairing: Minty, Dark-fruited Kitá 2013 Camp 4 Syrah (Santa Ynez Valley; $30).

Serves 4


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12 ounces ground lamb
1/2 cup coarsely chopped mint leaves, divided
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/2 small yellow onion, finely chopped
1/2 small red bell pepper, finely chopped
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
2 lavash flatbreads (7 1/2 by 10 in.)
1/2 English cucumber
5 ounces feta cheese, cubed
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Small mint leaves or torn large ones


Total: 30 Minutes

1. Arrange an oven rack in top third of oven. Place a large baking sheet on rack and preheat oven to 400°.

2. In a medium bowl, mix lamb with 1/4 cup chopped mint, 1 tsp. salt, 1/4 tsp. pepper, the yellow onion, bell pepper, ginger, garlic, cumin, cayenne, and cinnamon. Divide lamb mixture between flatbreads and spread evenly all the way to edges. Arrange breads on hot baking sheet and bake until lamb is cooked through and bread is crisp, 12 to 15 minutes.

3. Meanwhile, make salad: Thickly slice cucumber, cut slices into quarters, and put in a medium bowl. Add feta, tomatoes, red onion, remaining 1/4 cup chopped mint, remaining 1/4 tsp. each salt and pepper, the vinegar, and oil and toss until well combined.

4. Cut flatbreads into quarters, top with mint leaves, and serve with feta salad.

Created date

May 2016

Nutritional Information

Calories 551
Caloriesfromfat 57 %
Protein 24 g
Fat 35 g
Satfat 15 g
Carbohydrate 33 g
Fiber 3.1 g
Sodium 1361 mg
Cholesterol 94 mg