Herbed Lamb and Pomegranate Flatbread
This Herbed Lamb and Pomegranate Flatbread combines spiced ground lamb, fresh herbs, and jewel-bright pomegranate seeds on a crispy flatbread base. A dollop of cool Greek yogurt and crumbled feta bring everything together into one stunning, flavor-packed dish. It comes together in under 40 minutes and is perfect for weeknight dinners or entertaining guests.
Equipment
- Large skillet
- Baking sheet
- Wooden spoon
- Sharp knife and cutting board
Ingredients
- 1 lb ground lamb freshly ground preferred
- 4 pieces flatbread or naan store-bought, sturdy variety
- 1/2 cup pomegranate seeds fresh or pre-packaged arils
- 1/4 cup fresh mint leaves roughly torn
- 1/4 cup fresh parsley roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 small red onion finely diced
- 4 cloves garlic minced
- 1/2 cup Greek yogurt full-fat recommended
- 2 tbsp olive oil plus more for finishing
- 1/3 cup crumbled feta cheese optional but recommended
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Place a large baking sheet in the oven while it preheats so it gets hot. This helps crisp the bottom of the flatbread.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced red onion and cook for 3 to 4 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for another 30 seconds until fragrant.
- Increase the heat to medium-high and add the ground lamb to the skillet. Break it up with a wooden spoon and cook for 6 to 8 minutes until browned and cooked through with no pink remaining. Season with cumin, coriander, salt, and black pepper, stirring to distribute the spices evenly.
- Carefully tilt the skillet and use a spoon to remove any excess fat from the lamb mixture. Remove the pan from heat and let the lamb rest for 1 to 2 minutes.
- Remove the preheated baking sheet from the oven. Lay the flatbreads on the hot pan. Spread a thin, even layer of Greek yogurt over each flatbread, leaving a small border around the edges. Spoon the spiced lamb mixture evenly over the yogurt layer.
- Place the baking sheet back in the oven and bake for 8 to 10 minutes, until the edges of the flatbread are golden and slightly crisp and the toppings are heated through.
- Remove the flatbreads from the oven. Immediately scatter pomegranate seeds, fresh mint leaves, chopped parsley, and crumbled feta over the top of each flatbread. Finish with a drizzle of olive oil and a squeeze of fresh lemon juice if desired.
- Slice each flatbread into pieces and serve immediately while the lamb is warm and the herbs are fresh and vibrant. Enjoy!
Notes
For best results, always add pomegranate seeds and fresh herbs after baking, not before. Store leftover lamb separately from flatbread in an airtight container in the fridge for up to 3 days. The cooked lamb mixture freezes well for up to 2 months. Assemble flatbreads fresh for the crispiest results. Under-seasoning the lamb is the most common mistake, so taste and adjust before assembling.