Grilled Lamb Lahmacun with Tomato Salad

Grilled Lamb Lahmacun with Tomato Salad

Servings

8

Cook Time

8 minutes

This Grilled Lamb Lahmacun features a homemade flatbread topped with savory ground lamb and a zesty Saturday Sauce, all grilled to crispy perfection. Paired with a refreshing tomato, onion, and sumac salad, it's a delightful dish perfect for gatherings or a weekend treat.

Ingredients

  • 1 lb. ground lamb

  • 16 oz. Saturday Sauce

  • 1/4 cup fresh parsley, chopped

  • 1 pint cherry tomatoes, halved

  • 1/4 red onion , thinly sliced

  • 1/2 tsp. Kosher salt, or to taste

  • 1/4 tsp. ground black pepper, or to taste

  • 1 tsp. ground sumac

  • 1 tbsp. extra virgin olive oil, (EVOO)

  • 1 tbsp. freshly squeezed lemon juice

  • Flatbread dough, (homemade or store-bought)

Directions

  1. Once you have your thinly rolled out your dough, place on a grill tray topper (if using store-bought flatbread, place onto a sheet pan). Heat your grill to the highest temperature, it should reach 600 degrees Fahrenheit. If you're using your oven, you'll want to do this on the highest temperature and closely monitor your flatbread as it's cooking to make sure it doesn't burn.

  2. In a bowl, mix your ground lamb with one 16 oz. jar of Saturday Sauce and your chopped parsley until mixture is thoroughly combined.

  3. Spread your meat mixture onto your flatbread dough, covering entirely with a thin layer.

  4. Cook until your flatbread is crispy and your meat topping is fully cooked through (on the grill this was about 5-8 minutes).

  5. While your flatbread is cooking, assemble your salad. Add tomatoes and onions to a bowl and dress with salt, pepper, sumac, lemon and EVOO. Mix thoroughly until all tomatoes and onions are coated.

  6. Once your flatbread is done, top with your salad and enjoy!
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