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.
I cook a lot of lamb. It’s a popular ingredient in Australia.
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I bet you have some great recipes. 👀🍃
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This would be my husband’s favorite flatbread!
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Good thing flatbreads come two-in-a-package. 😜🍃🍕
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Just so you know, in the couple minutes it took me to read, mouth agape . . I bookmarked this and have already shared it with Dale. This is nuts, Gail! Nuts!
PS- In the tastiest of ways, I mean.
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Yay! Let me know how you like it when you taste it. 🍃🍕
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I love it already, but yes, I will.
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I’m willing to chow down on a few of these. Some good healthy eating 😋🌱
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Sooo Yumolicious! 🍃🍕
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😋😋😋
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Healthy and tasteful 🙂
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It helps if you like olives. 🍃🫒
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This is soooo good, Gail 😋😋😋😘
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We never get bored, that’s for sure. 😜🌿
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How long did this one take including everything Gail?
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I’m guesstimating about 30 minutes total. 🤔
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Not bad at all Gail , will try this sometime if I get an opportunity 🤔
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Wow, a Greek style pizza!
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Feta, Lamb, and Olives. 🫒🍃
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Simply Greek!!
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I agree. 🍃🫒
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Not sure about the lamb but your recipe is so enticing I might be talked into trying it as is instead of substituting something else.
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The sauce is the bomb. 💥
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Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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Sometimes i think you are living somewhere in Greece, because you are using so many Greece ingredients. 😉 But its great, and this looks a little bit like a pizza. I am right? Lol xx Michael
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I wish I had such international connections to be able to fly to Greece for dinner. 🤣🍃🍕
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Where’s the flatbread? Looks good but I would cut back on the topping… 🙂
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Oh, trust me, it’s the foundation for all these wonderful toppings! 😍🌿
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