Spicy Lamb & Feta Flatbread with Grilled Lemon & Arugula
Ground lamb is seasoned with cumin, chili and garlic before being spread on wraps with tangy feta cheese and sweet grilled lemon. Cut into slices and topped with arugula, this is a perfect passed appetizer for your next gathering.
| Serving Size | 24 |
|---|---|
| Cook Time | 20 mins. |
Ingredients
- 1½ pounds ground lamb
- 1 medium to large onion, sliced
- 3-4 garlic cloves, 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 pound Greek feta cheese, crumbled
- 2 cups arugula
Preparation
- Sweat the onions and garlic in olive oil.
- Lightly toast the cumin seeds.
- Cook the ground lamb with cumin, cumin seeds and chili flakes.
- Grill the lemons and cut into small pieces. Salt and pepper to taste.
- Mix all the above ingredients (through lemons) together.
- Lightly oil a pan and heat to medium high. Toast a whole wheat tortilla wrap in the pan until one side is golden brown.
- Crumble 1/3 to 1/4 of the feta and add to the tortilla while it is still in the pan.
- Add 1/3 to 1/4 of the warm lamb mixture on top of the feta.
- Add the other tortilla wrap and gently press down. Flip once so both sides are golden brown and lightly crispy. Repeat for remaining wraps, dividing the lamb and feta among them.
- Cut into bite-sized pieces, 10 to 12 slices per tortilla.
- Sprinkle arugula on top and serve.
Spicy Lamb & Feta Flatbread with Grilled Lemon & Arugula
Ground lamb is seasoned with cumin, chili and garlic before being spread on wraps with tangy feta cheese and sweet grilled lemon. Cut into slices and topped with arugula, this is a perfect passed appetizer for your next gathering.
24
Cook: 20 mins.
Preparation
- Sweat the onions and garlic in olive oil.
- Lightly toast the cumin seeds.
- Cook the ground lamb with cumin, cumin seeds and chili flakes.
- Grill the lemons and cut into small pieces. Salt and pepper to taste.
- Mix all the above ingredients (through lemons) together.
- Lightly oil a pan and heat to medium high. Toast a whole wheat tortilla wrap in the pan until one side is golden brown.
- Crumble 1/3 to 1/4 of the feta and add to the tortilla while it is still in the pan.
- Add 1/3 to 1/4 of the warm lamb mixture on top of the feta.
- Add the other tortilla wrap and gently press down. Flip once so both sides are golden brown and lightly crispy. Repeat for remaining wraps, dividing the lamb and feta among them.
- Cut into bite-sized pieces, 10 to 12 slices per tortilla.
- Sprinkle arugula on top and serve.
Ingredients
- 1½ pounds ground lamb
- 1 medium to large onion, sliced
- 3-4 garlic cloves, 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 pound Greek feta cheese, crumbled
- 2 cups arugula
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