Crisp flatbread crowned with warmly spiced lamb, Greek yogurt, pomegranate, mint and toasted pine nuts.
# What You'll Need:
→ Flatbread
01 - 4 thin flatbreads (6–8 in; naan or pita), store-bought or homemade
→ Spiced Lamb
02 - 1 lb ground lamb
03 - 2 tbsp olive oil
04 - 1 small red onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp paprika
10 - 1/4 tsp cayenne pepper (optional)
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
13 - 2 tbsp tomato paste
14 - 2 tbsp chopped fresh parsley
→ Toppings
15 - 1 cup (8 fl oz) plain Greek yogurt
16 - 1/2 cup pomegranate seeds
17 - 1/4 cup fresh mint leaves, torn
18 - 2 tbsp pine nuts, toasted (optional)
19 - Extra virgin olive oil, for drizzling
# Directions:
01 - Preheat the oven to 425°F. Arrange the flatbreads in a single layer on a rimmed baking sheet and set aside.
02 - Warm the olive oil in a large skillet over medium heat. Add the chopped red onion and sauté until softened, about 2–3 minutes; add the minced garlic and cook for 30 seconds until fragrant.
03 - Increase heat to medium-high, add the ground lamb and break it up with a wooden spoon. Cook until well browned, approximately 5–6 minutes, and drain excess fat if necessary.
04 - Return the skillet to medium heat, stir in cumin, coriander, cinnamon, paprika, cayenne (if using), salt and black pepper and cook for 1 minute to bloom the spices. Add the tomato paste, mix thoroughly and cook 1–2 minutes more to develop flavor.
05 - Remove the skillet from the heat and stir in the chopped parsley. Taste and adjust seasoning as needed.
06 - Divide the spiced lamb evenly among the prepared flatbreads, spreading it to near the edges but leaving a small border.
07 - Bake the topped flatbreads in the preheated oven for 7–8 minutes, or until the edges are crisp and the lamb is heated through.
08 - Remove the flatbreads from the oven. Spoon or dollop the Greek yogurt across each, scatter pomegranate seeds, torn mint and toasted pine nuts if using, then finish with a light drizzle of extra virgin olive oil.
09 - Cut each flatbread into portions and serve warm alongside a simple salad or as an appetizer.
