Mediterranean Spiced Lamb Flatbreads

Almond flour flatbreads topped with savory ground lamb, crisp cucumbers, tomatoes, and a tangy lemon tahini sauce.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Paleo
• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• High-Protein
• Whole30
• Low-Sugar
• Low-Sodium
• Low-Cholesterol
• Low-Calorie
• Low-Carb

Tags

• sauté
• healthy
• quick
• fresh
• tangy
• rich

Ingredients

• 5 grain-free flatbreads
• 1 pound ground lamb (lean)
• 2 clove garlic (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon ground coriander
• 0.75 teaspoon salt
• 0.25 cup tahini
• 2 tablespoon lemon juice (fresh)
• 2 tablespoon water
• 1 cup cherry tomatoes (halved)
• 1 cup English cucumber (diced)
• 0.25 cup kalamata olives (pitted and sliced)
• 2 tablespoon fresh mint (chopped)

Instructions

1. Heat a skillet over medium heat. Add ground lamb, minced garlic, dried oregano, ground coriander, and 1/2 teaspoon salt. Cook for 7 minutes, breaking apart with a spoon until fully browned and cooked through. Drain excess grease.
2. In a small bowl, whisk together tahini, lemon juice, water, and remaining 1/4 teaspoon salt until a smooth, pourable sauce forms.
3. Warm grain-free flatbreads in a dry pan over low heat for 1 minute per side until soft and pliable.
4. Top each flatbread evenly with cooked lamb, halved cherry tomatoes, diced English cucumber, and sliced kalamata olives. Drizzle with lemon tahini sauce and garnish with chopped fresh mint.

Notes

Pack chopped vegetables, cooked lamb, and tahini sauce in separate compartments to assemble cold or room temperature at lunchtime.

Nutrition (per serving)

• Calories: 460
• Protein: 30 g
• Carbohydrates: 18 g
• Fat: 32 g
• Fiber: 6 g
• Sodium: 480 mg
• Saturated Fat: 8 g
• Sugar: 3 g
• Cholesterol: 60 mg