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.
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
*All cuts not available at all retailers
