Ingredients
- 1 1/2 cups Greek yogurt (plain)
- 1 1/2 lemons, juice only, divided
- 1 1/4 teaspoons salt, divided
- 1 pound ground lamb
- 1 red onion, diced
- 1 garlic clove, minced
- 1 tablespoon was al hanout (found in spice sections in grocery stores or on-line)
- 1/4 cup chopped peppermint leaves
- Pepper
- 4 (4 ounces) flatbread (this is about 4 flatbread rounds)
- 2 tablespoons pine nuts, toasted
- 1 pound cherry tomatoes (halved, this is about 16 cherry tomatoes)
- 2 tablespoons chopped cilantro
How to Make
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Step 1: Preheat oven to 450 degrees F.
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Step 2: In a small bowl combine the yogurt, juice of 1/2 lemon (1 tablespoon) and 1/4 teaspoon salt
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Step 3: In a skillet over medium high heat add the lamb and cook until browned (5 minutes); drain off any excess fat and then stir in onion and garlic and cook stirring for another 3-5 minutes or until onion is softened. Stir in the raw al hangout, mint and 1 teaspoon salt and some pepper.
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Step 4: Place flatbread rounds on a baking sheet (you may need 2 sheets) and top each with the lamb mixture, pine nuts and tomatoes (dividing mixtures as evenly as possible). Bake in preheated oven for 10 minutes or until crust is golden brown and tomatoes have softened. Sprinkle cilantro over the top and squeeze additional lemon juice over all. Cut into wedges and served with the yogurt sauce.
We hope you enjoy this recipe!
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