Chef Renee Scharoff is what we call an #ownyourparty expert. These lamb and feta flatbreads are proof!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 24

Ingredients

    •   1.5 pounds ground Australian lamb
    •   1 med to large onion, sliced
    •   3-4 cloves of garlic, diced
    •   Extra virgin olive oil
    •   Salt and pepper to taste
    •   1 tbsp of ground cumin
    •   1 tbsp of cumin seeds toasted
    •   1 tbsp chili flakes (or to taste)
    •   1 tbsp of cumin seeds toasted
    •   1 large lemon, sliced thin and grilled
    •   6-8 whole wheat tortilla wraps
    •   1 lb good quality Greek feta cheese crumbled
    •   2 cups arugula

Method

1. To prepare: 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 of the above together.
2. To cook: Lightly oil a pan and heat to med high. Toast the whole wheat tortilla wrap in the pan until one side is golden brown. Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan. Add 1/3 to ¼ 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.
3. To serve: Cut into bite sized pieces, 10-12 slices per flatbread. Sprinkle arugula on top and serve.
4. Lightly toast the cumin seeds
5. Cook the ground lamb with cumin, cumin seeds and chili flakes
6. Grill the lemons and cut into small pieces
7. S&P to taste
8. Mix all of the above together
9. Lightly oil a pan and heat to med high
10. Toast the whole wheat tortilla wrap in the pan until one side is golden brown
11. Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan
12. Add 1/3 to ¼ of the warm lamb mixture on top of the feta
13. Add the other tortilla wrap and gently press down
14. Flip once so both sides are golden brown and lightly crispy
15. Repeat for remaining wraps, dividing the lamb and feta among them
16. Cut into bite sized pieces, 10-12 slices per flatbread
17. Sprinkle arugula on top, serve

This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/spicy-lamb-and-feta-flatbread-with-grilled-lemon-and-arugula/