Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
Lamb Mixture
1 lb ground lamb (at least 15% fat)*
½ tsp kosher salt
⅛ tsp ground cumin
¼ tsp onion powder
¼ tsp garlic powder
⅓ tsp dried thyme
¼ tsp dried rosemary
¼ tsp smoked sweet paprika
Red Wine Onion Jam
1 jumbo sweet onion, sliced
1 jumbo red onion, sliced
1 ½ tbsp butter
1 tbsp olive oil
½ tsp kosher salt
1 tbsp light brown sugar
1 c dry red wine*
Assembly Ingredients
Pizza crust or flatbread (pre-cooked)*
Gouda cheese, shredded
Goat cheese, crumbled
Olive oil
Arugula
Fresh oregano (Greek recommended)
Balsamic drizzle (optional but recommended)*
Directions
To make the onion jam, place a large pan over medium heat and add the oil and butter. Once melted, add the onions and cook for 20-25 minutes, stirring occasionally. At the 5-minute mark, add the salt. Next, turn the heat to low and cook for another 10- 15 minutes. The onions should begin to brown. Once slightly browned, add the brown sugar and the wine. Cook for another 10-15 minutes, stirring continuously so the sugar does not burn. Once all of the liquid has cooked away and the onions become thick like jam, they are done. Set aside. This can be made a day in advance and stored in the refrigerator.
To make the lamb, add all of the spices and salt to a mortar and pestle and grind into a fine powder (this step is optional but recommended). Add a little olive oil to a large pan and brown the lamb over medium-high heat. Once the lamb is almost cooked through, add the spice mixture and finish cooking. Cool slightly and drain off any excess fat.
To make the flatbread, preheat a pizza stone to 450 degrees. Brush the flatbread lightly with olive oil and bake for 5 minutes. Then add your toppings. I like to do a layer of Gouda, followed by the onions, lamb, and goat cheese. Bake for 6-8 minutes, or until the crust is browned and the cheese is melted. Remove from the oven and top with arugula, fresh oregano leaves, and a balsamic drizzle.
TIPS
*High-quality meat really shines in this dish. I used an 80/20 ground lamb. I also recommend letting the lamb come to room temperature before browning.
*I used a Merlot for the wine. A red blend or Cabernet Sauvignon would also work beautifully.
*I used a naan-style flatbread for my crust, and it was absolutely delicious. Adjust the baking time or oven temperature according to your crust package directions.
*I didn’t list amounts for the toppings, as this comes down to personal preference.
*I used a fig balsamic drizzle, but I have also made this with a traditional balsamic drizzle. Both are delicious.
*Fresh oregano really makes this dish shine. If you cannot find Greek oregano, substitute fresh Italian oregano.