Moroccan Lamb Flatbreads

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Why I Love This Recipe

These mini flatbreads are loaded with Moroccan-inspired spices, juicy lamb, and a cooling mint-feta sauce. Everything cooks right in a cast-iron skillet—no grill, no extra dishes. It’s weeknight-friendly, kid-approved, and delivers big flavor fast.

Ingredients

Lamb

• 1 lb ground lamb

• 3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp ground cinnamon

• ½ tsp crushed red pepper flakes (or to taste)

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tbsp olive oil

For the Mint Sauce:

• 1 cup fresh mint leaves

• 1/2 cup fresh parsley

• 1 small garlic clove

• Juice of 1 lemon

• 1/3 cup olive oil

• Salt to taste

For Serving

• Mini naan or small flatbreads (store-bought or homemade)

• Extra crumbled feta

• Fresh herbs (mint, parsley, or cilantro)

• Lemon wedges

Instructions

1. Make the Sauce

   1. Prepare the mint-feta sauce as in the original recipe and set aside in the fridge.

2. Cook and Season the Lamb

   1. Heat a large cast-iron skillet over medium-high. Add olive oil, then the ground lamb. As it starts to brown, sprinkle in the garlic, spices, salt, and pepper directly into the pan. Break the lamb into small, loose chunks (about 1–2 inches) as it cooks. Cook for 6–8 minutes, stirring occasionally, until cooked through and slightly charred in spots.

3. Warm the Flatbreads

   1. Wipe out the skillet if needed. Lower the heat to medium and warm the naan or flatbreads one or two at a time, 1–2 minutes per side, until pliable and lightly toasted. Alternatively, warm them directly over a gas burner for a few seconds per side.

4. Assemble

   1. Spread a generous layer of mint-feta sauce on each flatbread. Spoon the spiced lamb crumbles evenly on top. Finish with extra crumbled feta, fresh herbs, and a squeeze of lemon. Serve warm.

Notes

• Cast-iron gives you that perfect sear without needing to fire up the grill.

• Mini naan makes this easy for family dinners or entertaining.

• Don’t overwork the lamb—keeping it loose gives it great texture.