Chef Renee Scharoff, Blonde on the Run Catering
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 tablespoon of ground cumin
1 teaspoon of cumin seeds toasted
1 teaspoon chili flakes (or to taste)
1 large lemon, sliced thin and grilled
6-8 whole wheat tortilla wraps
1 lb good quality Greek feta cheese crumbled
2 cups arugula
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.