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    Home Β» Entrees Β» Lamb Flatbread with Mint and Feta

    Sep 12, 2011 Β· Modified: May 4, 2021 by Sues Β· This post may contain affiliate links, uses cookies, and generates income via ads Β· View privacy policy + disclosure statement linked in footer Β· 19 Comments

    Lamb Flatbread with Mint and Feta

    Jump to Recipe Print Recipe

    This Lamb Flatbread with Mint and Feta is easy to make with simple ingredients, but is filled with lots of delicious spring and summer flavors.

    Overhead view of a slice of Lamb Flatbread with Mint and Feta pulled out from the rest of the pizza on a wood board with recipe title at top

    (This recipe for Lamb Flatbread with Mint and Feta was originally published in September 2011, but was updated with new photos in 2019).

    If you're like me, you're currently wondering how long the plants on your windowsill have to live.

    That basil plant that's been absolutely flourishing for the past 4 months? Is it going to suddenly catch a chill, shrivel up, and die?

    The temperature is dropping and the sun is setting earlier and earlier. Better take that basil plant and make some pesto and freeze it STAT. You'll be thankful you did come December.

    Is your mint plant already starting to get a bit wilty and brownish? Better make this lamb mint flatbread with feta ASAP. Wouldn't want all that mint going to waste.

    This recipe, which I adapted from Martha Stewart Living, is a pretty perfect in-between season dish. It has all the freshness and summer flavor of mint, combined with the comfort of ground lamb and leeks.

    You can eat it outside wearing a light sweater with the last of the summery beer. Or you can devour it snuggled under a blanket on your living room couch, watching the season finale of The Bachelor Pad.

    Which is tonight. Which I'm not excited for at all. I swear. Ugh, trashy television. Who watches that stuff anyway?

    How to Make Flatbread Dough

    While I trust my girl Martha Stewart like no other, my go-to flatbread dough recipe is too perfect to mess with. Unless you have some really amazing reasoning, I'll likely never use another flatbread recipe again.

    It's easy, quick (just a bit of waiting), and seriously no-fail. And I have the recipe memorized and for some reason, I'm NEVER able to memorize recipes.

    All you have to do is mix together, yeast, water, salt, sugar, olive oil, and flour.

    Let it rise and it's ready.

    The recipe below is enough to make the two flatbreads this recipe makes. I recommend rolling out the dough thinly, so you may have a bit of leftover dough... It will stay good in your fridge wrapped tightly for about a week if you want to make a mini pizza or two!

    Overhead view of flatbread dough rising in large mixing bowl

    How to Make Lamb Flatbread with Mint and Feta

    Actually, this entire lamb flatbread is quite easy. All that you're required to do is chop some green goodness. Like leeks.

    You know, I don't cook with leeks often at all. I'm not quite sure why, considering I love garlic and onions, close relatives to the leek. You might be seeing leeks around these parts more in the coming days.

    Anyway, though the green part of the leeks are quite pretty, it's the white and light green parts you use. You'll want to clean the leeks well and chop them into ΒΌ-inch slices.

    Melt the butter with the olive oil in a skillet over medium heat. When the butter is melted, add the leeks and chopped scallions and a little salt and pepper. Cook, stirring occasionally, for about 5 minutes, until the leeks and scallions are soft.

    Then put the mixture in a medium bowl and stir in the chopped mint and parsley.

    This is springtime happiness in a bowl!

    Collage showing process for making leek, scallion, and mint mixture for lamb flatbread

    Now, using the same skillet, cook the ground lamb over medium-high heat. Break the lamb down with a spatula or wooden spoon while cooking.

    Cook until browned, about 6 minutes.

    Overhead view of ground lamb cooking in pan

    While the lamb is cooking, pre-heat the oven to 500 degrees and sprinkle some flour on two 12-inch round baking sheets (obviously you can make these flatbreads one at a time if you only have one pan).

    Divide your flatbread dough into two portions and roll each out into two thin 12-inch rounds. Cut off any excess dough if your rounds are too large. Place the dough on baking sheets

    Brush the dough lightly with olive oil and leaving a Β½-inch border on the dough, equally divide the leek mixture, lamb, and feta across the two dough rounds. Add red pepper flakes and remaining salt and pepper.

    Overhead view of flatbread dough rolled out and topped with ground lamb, crumbled feta, leeks, scallions, mint, and red pepper flakes

    Bake at 500 degrees for about 12 minutes, or until edges are turning golden brown and getting crispy.

    Garnish with more fresh mint for an extra punch of summer flavor.

    Overhead view of lamb flatbread with mint and feta just out of the oven

    Slice and serve!

    I used to be one of those people who said, "when I want pizza, I want pizza…" which means red sauce, mozzarella, pepperoni you know the drill. These days? I generally prefer to experiment with my pizza and flatbread.

    This lamb flatbread is one experiment gone right.

    Landscape overhead view of a slice of lamb flatbread with mint and feta pulled out from rest of the pizza on wooden board

    More Flatbread Pizza Recipes

    Like I said, I've been doing a lot of experimenting with flatbread lately... After you make this lamb pizza, try some of my other favorite thin-crust pies! I especially love these ones:

    • Sausage, Grape, and Gorgonzola Flatbread Pizza
    • Lobster Artichoke Flatbread
    • Cracked Pepper Cottage Cheese Pizza with Prosciutto and Arugula
    • Blueberry and Blue Cheese Pizza
    • Fig, Prosciutto, and Goat Cheese Flatbread
    • Brussels Sprouts and Pancetta Flatbread
    • Crispy Kale, Habanero, and Pomegranate Flatbread
    • Meatball Flatbread with Parmesan Peppercorn Crust
    • Lemony Brussels Sprouts Flatbread (from Superman Cooks)
    • Butternut Squash Flatbread with Bacon and Sage (from My Casual Pantry)

    I mean, I kind of figured it was tough to go wrong with lamb, mint, leeks, and feta. The ingredients are all pretty simple, but they pack a flavorful and super spring-y punch.

    I love eating this lamb flatbread as a meal, but it would also make the perfect summer party appetizer if sliced into little pieces.

    You could also make it in a rectangular shape and slice it into small squares for a party.

    Overhead view of a slice of Lamb Flatbread with Mint and Feta pulled out from the rest of the pizza on a wood board

    Come to think of it, this really would make the perfect bad reality television watching meal.

    It's got way more sophistication than typical greasy pizza, so at least you can feel kind of good about yourself while you watch cat fights, girlfriend stealing, and all that other drama.

    Do you like to experiment with flatbread and pizza? Best idea you've had?

    Slice of lamb flatbread topped with mint and feta pulled out from the rest of the pizza

    Lamb Flatbread with Mint and Feta

    This Lamb Flatbread with Mint and Feta is easy to make with simple ingredients, but is filled with lots of delicious spring and summer flavors.
    5 from 1 vote
    Print Pin Rate
    Course: Entree
    Cuisine: American, Eclectic, Mediterranean
    Keyword: Flatbread Recipes, Lamb Recipes, Mediterranean Pizza
    Prep Time: 25 minutes
    Cook Time: 12 minutes
    Total Time: 37 minutes
    Makes: 2 flatbreads

    Ingredients

    • 1 Tbsp unsalted butter
    • 1 Tbsp extra-virgin olive oil, plus more for brushing dough
    • 3 leeks, white and pale green parts only, cleaned and cut crosswise into ΒΌ-inch slices
    • 10 scallions, thinly sliced
    • Β½ tsp salt, divided
    • Β½ tsp pepper, divided
    • ΒΌ cup chopped fresh mint, plus more for garnishing
    • ΒΌ cup chopped parsley
    • Β½ lb. ground lamb
    • 1 batch flatbread dough (recipe below)
    • 1 cup feta cheese, crumbled
    • ΒΌ tsp red hot pepper flakes

    Flatbread Dough

    • ΒΎ Tbsp active dry yeast
    • 1 Β½ cup lukewarm water
    • ΒΎ Tbsp salt
    • 1 Β½ tsp granulated sugar
    • 2 Tbsp extra-virgin olive oil
    • 3 ΒΌ cups all-purpose flour, plus more for rolling out

    Instructions

    • Melt butter with olive oil in a skillet over medium heat. When the butter is melted, add the leeks and scallions and ΒΌ tsp salt and ΒΌ tsp pepper. Cook, stirring occasionally, for about 5 minutes, until the leeks and scallions are soft.
    • Put the leek/scallion mixture in a medium bowl and stir in the chopped mint and parsley.
    • Using the same skillet you cooked the leeks in, add the ground lamb over medium-high heat, breaking up with a spatula as it cooks. Cook until browned, about 6 minutes.
    • While the lamb is cooking, pre-heat the oven to 500 degrees and lightly flour two 12-inch round pans (can also do one at a time). Divide flatbread dough into two and on a lightly floured surface, roll each out into two thin 12-inch circles. You may have some excess dough left over. Place each round on prepared baking sheets. 
    • Lightly brush each dough round with olive oil and leaving a Β½-inch border on the dough, equally divide the leek mixture, lamb, and feta across the two dough rounds. Add red pepper flakes and remaining salt and pepper.
    • Bake for about 12 minutes, or until flatbreads are turning golden and getting crispy on the edges.
    • Garnish with more fresh mint. Slice and serve.

    Flatbread Dough

    • Mix yeast and water in a large bowl and let rest for 2 minutes.
    • Stir salt, sugar, and extra-virgin olive oil into the mixture.
    • With a wooden spoon, mix the flour into the mixture.Β 
    • Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours. Dough should rise during this time.Β 

    Notes

    • Recipe adapted from Martha Stewart Living.
    Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!

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    Reader Interactions

    Comments

    1. Kathryn says

      September 12, 2011 at 4:35 am

      Wow, these looks seriously delicious! Like you, I find it tough to not stick with my favourite pepperoni pizza but I'm going to have to try this soon.

    2. Simply Life says

      September 12, 2011 at 7:22 am

      Oh I LOVE experimenting with flatbread -this looks so good!

    3. Michelle says

      September 12, 2011 at 9:14 am

      I love the combination of leeks and lamb on a flatbread!

    4. Erica @ In and Around Town says

      September 12, 2011 at 10:11 am

      I need to try making flatbread! Love the lamb topping πŸ™‚

    5. Cara says

      September 12, 2011 at 10:30 am

      Haha, I was just thinking how good this would be for the Pats game tonight, and then you mentioned my real Monday night love, B.P. I totally want Ella or Kirk to win it.

    6. Kelly says

      September 12, 2011 at 11:14 am

      I love that your plants are still hanging on. Mine are generally overpicked by now. I'm excited for the finale of bachelor pad as well. I have plans tonight so I won't be watching live, but it will be fun to watch it later.

    7. Monique says

      September 12, 2011 at 11:38 am

      that is ONE sexy pizza!!!

    8. sara says

      September 12, 2011 at 11:43 am

      Yum, this flatbread looks super delicious! I love lamb...yum! πŸ™‚

    9. Erin @ A Nesting Experience says

      September 12, 2011 at 11:57 am

      Yum. Love the flavor combinations. I definitely need to make this soon!

    10. Emily @ A Cambridge Story says

      September 12, 2011 at 12:54 pm

      Yum!! I think flatbread and lamb are a match made in heaven. Just made homemade flatbread to serve ALONGSIDE lamb but never thought to combine them!

    11. Michelle Collins says

      September 12, 2011 at 1:01 pm

      I love experimenting with pizzas and flatbreads! I've also recently come to love naan pizzas - they're so easy to make, and very economical!

    12. Barbara says

      September 12, 2011 at 2:11 pm

      Wow, what a great combo for flatbread! We love lamb; so many people think it's too gamey tasting but I don't. Definitely going to try this!

    13. Stephanie says

      September 12, 2011 at 2:25 pm

      This looks incredible! I'm lactose intolerant, so the whole red sauce, mozzarella combo doesn't work for me when it comes to pizza or flatbreads (Imagine that growing up in an Italian family). Anything that has feta/goat cheese however, has my name all over it. Making this this week!

    14. NicoleD says

      September 12, 2011 at 4:38 pm

      This looks great! Love the combination of flavors so much.

    15. peachkins says

      September 12, 2011 at 8:21 pm

      It looks so tasty and your photos are amazing!

    16. Megan says

      September 12, 2011 at 9:10 pm

      My basil plants don't even last a month, let alone 4! Wow. This flatbread sounds awesome. I really like to experiment with flatbreads too.

      I think I'm rooting for Michelle and Graham -- they have been staying under the radar, and I've noticed they're always really honest with everyone. Though I do feel really bad for Michael. πŸ™

    17. Kerstin says

      September 15, 2011 at 12:11 am

      Mmm, what a perfect combo of flavors - pizza/flatbread is so fun to experiment with!

    18. Shannon says

      September 15, 2011 at 8:33 am

      oh my, i'm loving the flavors here πŸ™‚ i bet this is delicious!!

    19. Konstantina says

      July 10, 2020 at 4:58 pm

      5 stars
      This was one fabulous filly, appetizing flatbread. I made one flatbread into a pizza round and other into a baking sheet sized rectangle. I did however. Add 3Tablespoons of tomato paste to lamb while it was cooking, and added onions and leeks into lamb to give it more taste and flavor. Greeks love lamb with cinnamon, so added 1 tablespoon to cooking lamb. Luscious. Topped with sliced banana peppers for heat and more crumbled feta. Absolutely a repeat recipe. I give it 10 stars, 5 not enough!!! πŸ€—πŸ˜‹

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