Lamb Flatbread Pizza with Feta and Mint Salad (Lahmajoun)

Lamb. Flatbread. Pizza. Three LOVELY words = YUMOLA!!!!
(serves 4)

12 oz. ground lamb
1/2 cup coarsely chopped lemon* or Moroccan* mint leaves, divided
1&1/4 t. kosher salt, divided
1/2 t. freshly* ground pepper
1/2 small sweet* onion, finely chopped
1/2 red bell pepper, finely chopped
1 t. minced ginger
1 garlic clove, minced
1 t. ground cumin
1/4*-1/2 t. cayenne
1/4 t. ground cinnamon
2 lavash flatbreads (7&1/2 by 10")
1/2 English cucumber
5 oz. feta cheese
1 cup cheery tomatoes, halved
1/2 small red onion, thinly sliced
1 T. each read wine vinegar and EVOO
Small mint leaves or torn large ones

Arrange oven rack in top third of oven. Place a large rimmed baking sheet on rack and preheat oven to 400. In a med. bowl, mix lamb with 1/4 cup chopped mint, bell pepper, ginger, garlic, cumin, cayenne, and cinnamon. Divide lamb mixture between flatbreads, and spread evenly all the way to edges. Arrange breads on hot baking sheet and bake until lamb is cooked through and bread is crisp, 12-15 mins. Meanwhile, make salad: Thickly slice cucumber, cut sliced into quarters, and put in a med. bowl. Add feta, tomatoes, red onion, remaining 1/4 cup chopped mint, remaining 1/4 t. each S&P, the vinegar, and oil and toss until well combined. Cut flatbreads into quarters, top with mint leaves, and serve with feta salad.

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Love,

MM