Moroccan Lamb Flatbread with Pine Nuts, Mint and Ras Al Hanout

This is like eating Mediterranean Pizza. Ras Al Hanout is a North African spice blend that features prominently in Moroccan cooking. A pungent mix of warm spices – cardamom, clove, cinnamon, coriander, cumin, paprika, mace, nutmeg, peppercorn and turmeric – it is particularly suited for rich, meaty lamb. I bought my ras al hanout through Amazon online. I had never used this spice before but, it is a great addition to your spice rack – you can blend it with oil and spread it on flatbread for a snack.
The combinations of flavours in this recipe are rich and light at the same time – delicious.

Heat the BBQ or oven to 450 F.
Mix 1 -1/2 cups of greek yogurt, juice of 1 lemon and 1 teaspoon of salt – set aside.

Dice one large red onion, 1 clove of garlic and saute in a cast iron or non-stick frying pan until soft. Add the ground lamb (1 pound) and 1 tablespoon of ras al honout and stir until lamb is fully cooked. Add 1/4 cup of chopped mint and add salt and pepper to taste.

Put pitas on a baking or bbq tray. Spread the meat on 4 flatbreads (I used gluten free pita). Cut 12 cherry tomatoes in half, chop up 2 tablespoons of cilantro and measure out 3 tablespoons of pine nuts. Sprinkle an even number of tomatoes and pine nuts on each flatbread. Bake for 10 minutes.

Sprinkle with cilantro and squeeze the rest of the lemon juice on top. Serve with yogurt mixture for dipping or spread on top.