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.
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?
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.
❤️ Why you'll love this recipe
This lamb flatbread recipe 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.
It's perfect for so many occasions and it a unique take on a typical pizza. I love how many greens are on it!
The flatbread is also super easy to make and, I think, quite impressive.
You don't need too many ingredients to make this flatbread, but be sure to check out the recipe card at the bottom of this post for ingredient amounts and full recipe instructions:
- Unsalted butter
- Extra-virgin olive oil
- Leeks: white and pale green parts only
- Salt and pepper
- Fresh mint
- Chopped parsley
- Ground lamb
- Flatbread dough: recipe provided or store-bought
- Feta cheese
If you want to make your own flatbread dough, here's everything you need for mine:
- Active dry yeast
- Lukewarm water (about 105-115 degrees)
- Granulated sugar
- Extra-virgin olive oil
- All-purpose flour
🫓 How to make flatbread dough
My go-to flatbread dough recipe is easy, quick (just a bit of waiting for it to rise), and seriously no-fail. 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, luke warm water, salt, sugar, olive oil, and flour in a large mixing bowl.
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!
🍕 How to make lamb flatbread
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 ¼-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!
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.
While the lamb is cooking, preheat 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, on a lightly floured surface, 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 ½-inch border on the dough, equally divide the leek mixture, lamb mixture, and crumbled feta across the two dough rounds.
Add red pepper flakes and remaining salt and black pepper.
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.
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.
🎉 Additional add-ons
I absolutely love the flavor combination on this pizza, but that doesn't mean you can't add more seasonal ingredients if you want! Or just anything you think would taste good. Here are some ideas I think would be delicious:
- Kalamata olives
- Fresh corn
- Bell peppers
- Roasted red peppers
- Pickled red onions
- Fresh lemon juice and/or lemon zest
- Pine nuts
- Minced garlic cloves
- Tzatziki sauce or Greek yogurt
- Pomegranate molasses
- Sesame seeds
- Mozzarella, cheddar, and gorgonzola cheese
If you're not a fan of minced lamb, you can try making this flatbread with ground beef instead!
🛒 Can I use store-bought dough?
If you don't want to make your own flatbread dough, you can use store-bought pizza dough instead. Just make sure to roll it out thin, so it resembles more of a flatbread. If you roll it thicker, you may need to add on a few minutes of cooking time.
You can also feel free to make this with store-bought naan flatbread if you prefer. Depending on how large your naan bread is, you may get more than two pizzas with the toppings.
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 weeknight meal, but it would also make the perfect summer dinner party entree.
You could also make it in a rectangular shape and slice it into small squares for fun appetizers to bring to a party.
👩🍳 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)
I hope this lamb flatbread with mint and feta becomes one of your go-to spring and summer meals!
Do you like to experiment with flatbread and pizza? Best idea you've had?
Lamb Flatbread with Mint and Feta
- 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 ¼-inch slices
- 10 scallions, thinly sliced
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ¼ cup chopped fresh mint, plus more for garnishing
- ¼ cup chopped parsley
- ½ lb. ground lamb
- 1 batch flatbread dough (recipe below)
- 1 cup feta cheese, crumbled
- ¼ tsp red hot pepper flakes
- ¾ Tbsp active dry yeast
- 1 ½ cup lukewarm water
- ¾ Tbsp salt
- 1 ½ tsp granulated sugar
- 2 Tbsp extra-virgin olive oil
- 3 ¼ cups all-purpose flour, plus more for rolling out
- Melt butter with olive oil in a skillet over medium heat. When the butter is melted, add the leeks and scallions and ¼ tsp salt and ¼ 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 ½-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.
- 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.
- Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours. Dough should rise during this time.
- Recipe adapted from Martha Stewart Living.
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