Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? The Chow Down: Lamb Flatbread! I think I could eat my weight in flatbread simply because of the endless combination of ingredients. When I’m in the mood for something with a Greek twist, I turn to lamb meat permeated with ethnic spices such as oregano, dill, parsley, and coriander. A sprinkling of crumbled feta cheese is nice, especially when it melts around Kalamata olives grown under Grecian sunshine. At least, that’s what I imagine. Maybe you will, too. 
LAMB FLATBREAD 
Ingredients:

1 pound organic lamb, ground

1/2 cup water

1-2 beef bouillon cubes

1/2 teaspoon sea salt

1 1/4 teaspoons coriander 

1 1/4 teaspoons cumin powder

1/8 teaspoon garlic powder 

1 teaspoon dried parsley 

1/2 cup prepared ranch dressing 

1/4 cup Greek yogurt

1/4 teaspoon dill weed

2 baby cucumbers, chopped

1 garlic flatbread 

1 tablespoon olive oil

1 tablespoon cornmeal 

4 ounces mozzarella cheese, shredded

4-5 cherry tomatoes, sliced 

1 shallot, sliced

3-4 Kalamata olives, sliced

1/3 cup feta cheese, crumbled

Fresh arugula leaves

1/8 teaspoon oregano 
Instructions:

Preheat oven to 400°. In a large skillet, combine ground lamb, water, bouillon cubes, sea salt, coriander, cumin powder, garlic powder, and dried parsley. Bring to boiling, crumbling meat with a fork to cook thoroughly. Reduce heat to medium-low and cook until all moisture is absorbed and meat is browned. Set aside. In a small bowl, mix ranch dressing, Greek yogurt, and dill weed. Stir until smooth. Brush bottom of garlic flatbread with one tablespoon olive oil. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven. Spread half the ranch dressing mixture over the flatbread. Add the chopped cucumbers to the remaining sauce. Set aside. Top flatbread with mozzarella cheese, crumbled lamb mixture (you will have extra to use later on), cherry tomatoes, sliced shallot, Kalamata olives, feta cheese, arugula leaves, and oregano. Bake 10 minutes longer. Remove from oven, slice accordingly, and use reserve cucumber dip as side condiment. 

16 thoughts on “Eating My Way Through the Alphabet: Letter L

  1. A year ago my husband and I discovered ground lamb when we won several frozen packages some in a raffle. (We live in sheep country.) We fell in love with it’s warm spicy taste in recipes like this one. We’ll be enjoying lamb flatbread soon!

    Liked by 1 person

  2. This sounds yummy! Some of my older kids do like lamb and so they would just love this! But I could use beef I think as well? You really captured the flavors here and of course in the middle east these dishes are made with lamb! Awesome!

    Liked by 1 person

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