How to make
Ingredients
- 1/2 lb (250 g)PC®Lean Ground Australian Lamb
- 2Cloves garlic, minced
- 2 tbsp (25 mL)Grated onion
- 1 tsp (5 mL)Toasted cumin seeds, crushed in mortar and pestle
- 3/4 tsp (4 mL)Ground coriander
- 3/4 tsp (4 mL)Paprika
- 1/2 tsp (2 mL)Each salt and freshly ground black pepper
- 1 tbsp (15 mL)PC®New World EVOO Extra Virgin Olive Oil
- 3 tbsp (45 mL)Each chopped fresh parsley and mint
- 1 pkg (220 g)PC®Appetizer Flatbread
- 1 pkg (280 g)PC®Beet Hummus Chickpea Dip and Spread
- 2/3 cup (150 mL)PC®Goat’s Milk Chevre Crumbled Soft Unripened Cheese
How to make
- Step 1Preheat barbecue to medium heat; grease grill.
- Step 2Combine lamb, garlic, onion, cumin, coriander, paprika, salt, pepper and oil. Using hands, gently mix until just combined. Form into three 4-inch (10 cm) patties; let stand 20 minutes.
- Step 3Grill patties 6 to 8 minutes, turning halfway, or until cooked through. Transfer to plate; crumble into small pieces using two forks. Sprinkle with parsley and mint; set aside.
- Step 4Grill flatbreads 30 to 60 seconds per side or until golden with grill marks; transfer to cutting board.
- Step 5Divide hummus between flatbreads; spread evenly to cover. Top with lamb and cheese. Garnish with freshly ground black pepper and a drizzle of olive oil, if desired. Cut each flatbread into five pieces; squeeze lemon over top. Serve immediately.
