The Food Matters Project: Lamb and Feta Flatbread

My nearby Whole Foods has really expanded its offerings of grass-fed meat. Once, only two cuts were available, but now a good quarter of the case is lined with options hitting the 4 or 5 mark on its animal welfare ratings scale. I was pleasantly surprised to find ground grass-fed lamb, otherwise I most certainly would have made this meal vegetarian.

Something I'm really enjoying about Mark Bittman's recipes is that they're more like suggestions. And most of them (save anything having to do with baking) don't require a formal recipe at all!

I turned my Greek nachos into flatbreads, covering grilled naan in a layer of herb-infused Greek yogurt to act as a sauce, then topped it with sauteed portobello mushrooms and lamb.

For the sauce, I used about 1 cup of Greek yogurt. I added 1/4 cup of crumbled feta, parsley, lots of lemon juice, and as much mint as I could handle (about 5 leaves). I find mint to be one of those very particular herbs, so use as much as you're comfortable with. I sauteed the mushrooms (2 portobellos, sliced) with garlic, then cooked the lamb with rosemary in the same pan.

For the original recipe, visit Megan's blog.

Comments

[Lexi]

Nicole, this looks great! Is that ground lamb that you used?

[givingtable]

@Lexi: Yes, ground lamb. About 1/2 pound.

[Elaine @JoinMeForDinner]

I agree with your comment about Bittman's recipes being more like suggestions. It really encourages creativity, doesn't it?

[Jen]

I do like lamb although i find it hard to get in Canada. It was way easier when I lived in England :-)

[Margarita]

Like the meat addition here. I also turned mine into flatbreads with smoked salmon.

[Evi]

This sounds like a perfect easy dinner. Yum! And a little different- I definitely do not think about lamb a whole lot, but this would be perfect!