Lamb Flatbread

Prep Time 20

Cook Time 15

Servings

Calories 1057kcal

8 oz Lamb Loin thinly sliced or shaved (use any leftover lamb from a previous meal that you may have frozen)
1/2 cup Onion sliced
1/2 cup Greek yogurt
1 clove Garlic pressed
1/4 tsp Ground cumin
1/2 TBSP Lemon juice
Kosher salt
Black pepper
4 small Naan bread
4 slices Tomato halved
2 TBSP Fresh mint sliced thin
2 TBSP Fresh parsley roughly chopped
1 cup Carrots peeled and cut into 3 inch sticks
1/2 cup Hummus

Prepare the vegetables and sliced lamb according to the instructions above.
Sprinkle lamb slices with salt and pepper and place in a nonstick pan with sliced onions over medium heat. Cook gently, turning the meat and onion mixture often, until heated through and the onions are starting to soften.
Make the yogurt sauce: Combine yogurt, garlic, cumin, lemon juice, salt, and pepper. Set aside.
To assemble, heat naan bread in a skillet on both sides until warm and pliable. Place some lamb and onion mixture next, and then top with tomatoes, mint, and parsley. Drizzle with yogurt sauce.
Serve the flatbreads with carrot sticks, hummus, and lemonade.