Ok. I admit it. This spiced lamb flatbread is almost a non-recipe. Store bought flatbread. Crumbled feta. Parsley leaves. If I didn’t have to sauté the red pepper and cook the lamb meat, why…I wouldn’t have anything to say at all about it.
Except for…picture savory, spiced ground lamb stuck to the thinnest layer of provolone cheese on artisanal flatbread. Then invite some of your tastiest add-on ingredients, like toasted pine nuts, parsley and lightly browned red pepper slivers, and see what happens in your mouth. My family wanted it again the next day, and my daughter did a rain dance when she learned she could have the last piece the day after as a snack. I believe a single bite could make even Trump just a little less persnickety.
I decided to make this flatbread after seeing a completely tantalizing one made by the capable hands of one of my favorite food bloggers, Rory Kelly. If you haven’t yet discovered his mouth-watering food blog, The Bicycle Thief, I highly encourage you to have a looksy. Just make sure you have something with which to dab your drool, because everything he makes looks absolutely fantastic. I only wish we lived geographically closer because I would beg him to have a couple of cooking parties with me.
But enough dreaming of outrageously good dinner parties…
making spiced lamb flatbreads
Preheat oven to 400°F.
Wash 1 red bell pepper and slice the top off. I was making a couple of dishes on the morning I took these shots, so you see other colored peppers as well. Using a knife, carefully remove ‘innards’ with a knife, like shown below:
Also remove the internal white membranes and seeds (which are bitter), as shown:
Slice the cleaned pepper into thin strips.
Discard the stem from the top that’s been cut off the pepper. Remove any of the white membrane from the pepper top and then dice up.
Heat a large skillet on medium heat for one minute, then add 2 TBSPs olive oil and turn heat up to medium high.
Add pepper strips along with a pinch of salt and cook for about 5 minutes.
Once they soften and start to look slightly brownish on the edges, transfer pepper strips to a plate and set aside.
To the same skillet, add 1 teaspoon each of coriander, cumin and chili powder and mix well. Cook for a minute. Add 1 small onion and the chopped flesh from the pepper top, and mix well. Lower flame to low and cook for 10 minutes.
Add 1 1/2 lbs. ground lamb, 3 TBSPs tomato paste and a couple pinches of salt and pepper and mix well. With a potato masher, break meat into bite-size pieces as it cooks. Once the meat starts to look slightly crispy and browned, take the skillet off the heat. Cover.
As the lamb cooks, brush each flatbread with olive oil and place on two cooling racks. Add 4 slices of cheddar or provolone cheese (grated is also fine). You don’t need to add the cheese if you don’t want to but I like it because, in addition to adding cheese…duh!, it also gives, once melted, a sticky surface for the cooked lamb mixture to stick to. A win-win I’d say.
Place trays in oven and lower the temperature to 375°F. Bake for 4-5 minutes until they are nice and hot, begin to turn a golden color and the cheese completely melts.
Remove flatbreads from oven and immediately, while the cheese is still melted and gooey, spread the lamb mixture over them. Gently pat down on the ground meat to embed it into the melted cheese, as it will help the ground meat to stay put when you cut the flatbreads. Top with crumbled feta, pine nuts and parsley leaves. Serve piping hot for best flavor. Makes 6 servings.