Chef Renee Scharoff, Blonde on the Run Catering Spicy Lamb and Feta Flatbread with Grilled Lemon and Arugula

Method

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. 

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. 

To serve: Cut into bite sized pieces, 10-12 slices per flatbread. Sprinkle arugula on top and serve. 

Lightly toast the cumin seeds 

Cook the ground lamb with cumin, cumin seeds and chili flakes

Grill the lemons and cut into small pieces

S&P to taste 

Mix all of the above together 

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

Cut into bite sized pieces, 10-12 slices per flatbread

Sprinkle arugula on top, serve