Herbed Lamb and Pomegranate Flatbread
Crispy flatbread topped with warmly spiced ground lamb, tangy garlic labneh, and juicy pomegranate seeds. This easy Mediterranean inspired dinner comes together in about 40 minutes and looks as impressive as it tastes.
Equipment
- Large skillet
- Rimmed baking sheet
- Mixing bowl
- Pastry brush
- Chef's knife
Ingredients
For the Lamb Topping
- 1 lb ground lamb
- 1 tbsp olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh mint chopped
- 2 tbsp fresh parsley chopped
For the Flatbread
- 4 pieces flatbread or naan store-bought
- 2 tbsp olive oil for brushing
For the Labneh Sauce
- 1 cup labneh or thick Greek yogurt
- 1 clove garlic minced
- 1 tbsp lemon juice fresh
- 1 tbsp olive oil
- 1 pinch salt
For Topping
- 1/2 cup pomegranate seeds
- 1/4 cup feta cheese crumbled
- 2 tbsp pistachios chopped
- 1 small handful fresh mint leaves for garnish
- 1 drizzle honey optional
Instructions
- Prep all ingredients first: dice the onion, mince the garlic, chop the fresh herbs, and deseed the pomegranate so the cooking process moves quickly once you start.
- Heat olive oil in a large skillet over medium high heat. Add the diced onion and cook for 3 to 4 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground lamb to the skillet along with cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Break apart with a spoon and cook for 6 to 8 minutes until fully browned, then drain any excess fat.
- Remove the skillet from heat and fold in the chopped mint and parsley. Set the lamb mixture aside.
- Preheat the oven to 425°F (220°C). Brush the flatbread pieces with olive oil on both sides and bake on a sheet pan for 5 to 7 minutes, flipping once, until golden and crisp around the edges.
- While the flatbread bakes, whisk together the labneh, minced garlic, lemon juice, olive oil, and a pinch of salt until smooth.
- Let the flatbread cool for a minute, then spread a generous layer of the labneh sauce over each piece, leaving a small border around the edges.
- Spoon the spiced lamb evenly over the labneh layer on each flatbread.
- Scatter pomegranate seeds, crumbled feta, and chopped pistachios over the top. Finish with fresh mint leaves and an optional drizzle of honey, then slice and serve immediately.
Notes
For the crispiest results, do not skip draining the lamb of excess fat before assembling. Components can be made ahead: store the cooked lamb and labneh sauce separately in airtight containers in the fridge for up to 3 days. Reheat lamb in a skillet and refresh flatbread in a 350°F oven for a few minutes before reassembling with fresh pomegranate seeds.