Monday, April 4, 2011
Tonight's Dinner: Flatbread Pizzas with Lamb and Feta
Tonight's dinner was an almost comical amalgamation of my recent obsessions: Harry Ludlow's lamb, Cavaniola's marinated feta cheese, those naan breads that I used to sneak off to King Kullen to buy but are now for sale at the IGA. Here is the recipe:
Flatbread Pizzas with Ground Lamb and Feta
Makes 4 individual pizzas
1 tablespoon olive oil
1 small onion, finely chopped
1 pound ground lamb
One 14.5-ounce can diced tomatoes, drained
1 tablespoon pomegranate molasses (I can't even remember where I bought this and if you can't find it locally you can leave it out; my bottle is so old I may very well have taken it with me when I moved to Sag Harbor from my apartment in the city)
1/2 teaspoon ground cinnamon
1/2 cup feta cheese
4 naan-type flatbreads
6 ounces feta cheese, crumbled
1 tablespoon finely chopped fresh parsley leaves
1. Place a large pizza stone in the oven (if you have one--if not, just assemble the pizzas on a baking sheet and skip this) and preheat the oven to 450 degrees. Heat the oil in a large skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the lamb and 1/2 teaspoon salt and cook, stirring to break up clumps, until the meat has lost its pink color, about 5 minutes. Scrape the meat onto a paper towel-lined plate, and press with more paper towels to soak up excess grease.
2. Return the meat to the pan along with the tomatoes and heat, stirring often, to break down the tomatoes, 3 to 5 minutes. Stir int he pomegranate molasses and cinnamon and season with additional salt if necessary.
3. Place the flatbreads on the pizza stone, spread some of the meat mixture over each one, and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes. Remove from the oven, sprinkle with parsley, and serve.