Lamb & Feta Greek Flatbreads
with Creamy Garlic Sauce
Cooking time
10 minutes
Servings
2/4
Calories
890 /serving
These flatbreads lay out the flavours of Greece for all to see and savour: delicate ground lamb crumbled with feta cheese and caramelized onions, dolloped with garlicky sour cream. On the side, a honey-sweetened lettuce salad with crunch from sunflower seeds.
We will send you:
- 250g Grass-fed ground lamb (raised without antibiotics, no added hormones)
- 1 Head of curly leaf lettuce
- 2 Garlic cloves
- 25g Sunflower seeds
- 25g Caramelized onions
- 7g Honey
- 15ml Apple cider vinegar
- 30g Feta
- 43ml Sour cream
- 2 Naan
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
53 g
Saturated Fat
15 g
Sodium
760 mg
Total Carb
70 g
Sugars
10 g
Protein
42 g
Fibre
10 g
Preparation
Cook the lamb
- Preheat the oven to broil.
- Mince the garlic.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the lamb*; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Assemble & broil the flatbreads
- Arrange the naan on a lined sheet pan and drizzle with olive oil.
- Top with the lamb, onions and cheese (crumble beforehand).
- Broil, 2 to 4 min., until warmed through and beginning to crisp.
Make the salad
- Meanwhile, roughly chop the lettuce.
- In a large bowl, combine the honey, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and sunflower seeds; toss well.
Make the garlic sauce
- Meanwhile, in a small bowl, combine the sour cream, remaining garlic and S&P.
Plate your dish
- Divide the flatbreads (cut into wedges) between your plates.
- Dollop with the garlic sauce.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground lamb to a minimum internal temperature of 71°C.
