Ground Lamb & Hummus Pita “Pizzas”

with a side Tomato, Sweet Onion & Parsley Salad

lambpizza

Ingredients 

  • 6 ounces of ground lamb
  • 1 tsp extra-virgin olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 Tbsp. minced fresh garlic
  • 1 1/2 tsps. ground cumin
  • 1/2 tsp. dried oregano
  • 3/8 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/2 cup water
  • 1/2 cup chopped seeded tomato
  • 1 1/2 Tbsp. fresh lemon juice
  • 2 (6-inch) pitas
  • 1/2 cup plain hummus
  • 1/4 cup chopped fresh cilantro
  • 1 Tbsp. pine nuts, toasted 

Preparation

Preheat broiler to high. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 3 minutes or until browned, stirring to crumble lamb. Remove lamb from pan. Add oil to pan; swirl to coat. Add onion to pan; saute 4 minutes. Stir in garlic and next 4 ingredients (through cinnamon); saute 1 minute. Stir in 1/2 cup water and tomato; bring to a simmer. Cook 4 minutes or until tomatoes being to soften. Stir in cooked lamb. Cover, reduce heat, and simmer 4 minutes. Stir in lemon juice. 

Split each pita into 2 rounds. Place pita rounds on a baking sheet. Broil 1 minute on each side or until crisp. Spread 2 tablespoons of hummus on each round. Top each serving with about 1/3 cup of lamb mixture. Sprinkle evenly with cilantro and nuts. Serves 4. 

Side salad Ingredients

  • 1 1/2 tsp. extra-virgin olive oil
  • 1 tsp. red wine vinegar
  • 1/8 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1 1/2 cups halved grape tomatoes
  • 1/2 cup thinly sliced vidalia onion
  • 1/2 cup chopped fresh flat-leaf parsley (optional – we don’t like a strong parsley flavor)
  • 2 Tbsp. feta cheese

Combine in a bowl and toss to coat. Sprinkle salad with feta. Serves 4 at 49 calories per serving.

 

 

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