Chef Renee Scharoff, Blonde on the Run Catering Spicy Lamb and Feta Flatbread with Grilled Lemon and Arugula
- Prep time 30Min
- Cook time 20Min
- Technique Grill, Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 24
Chef Renee Scharoff is what we call an #ownyourparty expert. These lamb and feta flatbreads are proof!
Ingredients
- 1.5 pounds ground Australian lamb
- 1 med to large onion, sliced
- 3-4 cloves of garlic, diced
- Extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon of ground cumin
- 1 teaspoon of cumin seeds toasted
- 1 teaspoon chili flakes (or to taste)
- 1 large lemon, sliced thin and grilled
- 6-8 whole wheat tortilla wraps
- 1 lb good quality Greek feta cheese crumbled
- 2 cups arugula
Method
To prepare:
-
Sweat the onions and garlic in olive oil.
-
Lightly toast the cumin seeds.
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Cook the ground lamb with cumin, cumin seeds and chili flakes.
-
Grill the lemons and cut into small pieces.
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Salt and pepper to taste.
-
Mix all of the above together.
To cook:
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Lightly oil a pan and heat to med high.
-
Toast the whole wheat tortilla wrap in the pan until one side is golden brown.
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Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan.
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Add 1/3 to ¼ of the warm lamb mixture on top of the feta.
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Add the other tortilla wrap and gently press down.
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Flip once so both sides are golden brown and lightly crispy.
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Repeat for remaining wraps, dividing the lamb and feta among them.
To serve:
-
Cut into bite sized pieces, 10-12 slices per flatbread.
-
Sprinkle arugula on top and serve.
