Middle Eastern · Dinner
Spiced Lamb Flatbread Board (Keto)
Ground lamb spiced with cumin, cinnamon and smoked paprika is pan-seared and served on a board with garlicky whipped labneh, cucumber, olives, and lettuce cups replacing flatbread. Finished with pine nuts, parsley, and a drizzle of olive oil for a low-carb take on a shared Middle Eastern mezze spread.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
628Calories
31.6gProtein
50.9gFat
11.2gCarbs
4.1gSugar
3.6gFiber
802mgSodium
155mgChol
17.1gSat Fat
820mgPotassium
190mgCalcium
4.6mgIron
2.8mcgVitamin B12
16mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Mince garlic; whip half into labneh. Slice cucumber and toast pine nuts in a dry skillet over medium heat for 2 minutes until golden.
2
Season
Mix ground lamb with remaining garlic, ground cumin, ground cinnamon, smoked paprika, salt, and black pepper until evenly combined.
3
Sear
Heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Cook lamb, breaking into crumbles, for 6 to 8 minutes until browned and no pink remains.
4
Plate
Spread whipped labneh on a board, spoon lamb over one side, arrange cucumber, olives, and lettuce around it. Scatter pine nuts and parsley over lamb, squeeze lemon juice, and drizzle with remaining olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz415g ground lamb
- 4 tbsp60g labneh
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp smoked paprika
- 2 tbsp30ml olive oil, divided
- 5 oz140g cucumber
- 2 oz56g pitted green olives
- 44 large lettuce leaves
- 2 tbsp20g pine nuts
- 2 tbsp2 tbsp fresh parsley
- 11 lemon, juiced
- Salt, to taste
- Black pepper, to taste
