Rosemary & Lemon Lamb Flatbread Pizza – A Mediterranean Dream Come True
There’s something magical about warm, crispy flatbread topped with tender, herb-infused lamb, tangy feta, and a pop of bright lemon. This Mediterranean-inspired dish is everything—savory, zesty, and packed with bold flavors that will transport you straight to a cozy café by the sea. Whether you serve it as a stunning appetizer or a satisfying meal, this flatbread is guaranteed to impress.
The first time I made this, my kitchen smelled unreal—garlic sizzling in olive oil, rosemary releasing its rich aroma, and that fresh burst of citrus from the lemon zest. I knew right away this was going to be something special. And sure enough, the moment I pulled it out of the oven, my family couldn’t wait to dig in. One bite, and they were hooked! Now, this flatbread is a staple in our house whenever we’re craving something flavorful, fresh, and just a little fancy.
Your Grocery List
- 1 pound lamb leg or shoulder, trimmed and thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Zest and juice of one lemon
- Salt and freshly ground black pepper, to taste
- 2 rectangular flatbreads or naan
- 1 cup crumbled feta cheese
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- Fresh arugula or baby spinach, for garnish
- Optional: Tzatziki sauce, for drizzling
The Secret to Incredibly Tender Lamb
Let’s talk about lamb—it’s rich, flavorful, and absolutely delicious when cooked right. Here’s how to make sure it’s melt-in-your-mouth perfect every time:
- Choose the right cut: Lamb leg or shoulder works best for this recipe since they’re naturally tender and packed with flavor.
- Slice it thin: Cutting the lamb into thin strips ensures it cooks quickly and evenly.
- Marinate for max flavor: A quick soak in olive oil, rosemary, garlic, and lemon juice makes all the difference.
Assembling & Baking the Perfect Flatbread
Preheat your oven to 425°F (220°C). Place your rectangular flatbreads on a baking sheet and brush them lightly with olive oil. Now, it’s time to build those layers of flavor:
- Evenly distribute the marinated lamb across the flatbreads.
- Sprinkle generously with crumbled feta cheese.
- Add thinly sliced red onions for a little bite.
- Scatter halved cherry tomatoes over the top for juicy bursts of flavor.
Bake for 12-15 minutes, or until the flatbread is crispy and the lamb is cooked to perfection. Once it’s out of the oven, finish it off with a handful of fresh arugula and an extra squeeze of lemon juice.
Make It Even Better
- Want more crunch? Toasted pine nuts or slivered almonds add a great texture.
- Love a little heat? Sprinkle some red pepper flakes over the top.
- Craving a sauce? A drizzle of tzatziki or a balsamic glaze takes this flatbread to the next level.
Pairing Ideas – Because This Flatbread Deserves a Good Drink
- Wine: A bold Syrah or a crisp Sauvignon Blanc balances the richness of the lamb.
- Cocktail: A Mediterranean gin and tonic with fresh rosemary would be perfect.
- Non-Alcoholic: Sparkling water with lemon and mint keeps it refreshing.
What to Serve With This Flatbread
- Side Dish: A Greek salad with cucumbers, olives, and feta.
- Soup Pairing: A lemony lentil soup for a cozy vibe.
- Dessert: A honey-drizzled baklava or lemon sorbet to tie in those citrus notes.
How to Store & Reheat
If you somehow have leftovers (highly unlikely!), here’s how to keep them fresh:
- Fridge: Store in an airtight container for up to 2 days.
- Reheat: Pop it in a 375°F oven for 5 minutes to crisp it back up.
- Freezing: Not recommended—fresh is best for this one!
Fun Facts About Lamb Flatbreads
- Flatbreads have been a staple in Mediterranean cuisine for over 6,000 years!
- Lamb pairs naturally with rosemary because of its earthy, slightly piney aroma.
- In Greece, similar lamb flatbreads are often topped with yogurt-based sauces for extra creaminess.
Dietary Info & Substitutions
This recipe is naturally high in protein and packed with fresh ingredients. If you’re looking for substitutions:
- Vegetarian version: Swap the lamb for grilled eggplant and zucchini.
- Dairy-free: Use a dairy-free feta alternative.
- Low-carb: Use a cauliflower flatbread or make it into lettuce wraps!
Rosemary & Lemon Lamb Flatbread
Equipment
- Baking sheet
- Mixing bowl
- Knife
- Spatula
Ingredients
- 1 pound lamb leg or shoulder trimmed and thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 lemon zested and juiced
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 2 rectangular flatbreads or naan
- 1 cup feta cheese crumbled
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1 handful arugula or baby spinach for garnish
- tzatziki sauce optional, for drizzling
Instructions
- In a mixing bowl, combine olive oil, garlic, rosemary, lemon zest, lemon juice, salt, and black pepper. Add the sliced lamb and toss to coat. Let marinate for at least 30 minutes.
- Preheat oven to 425°F (220°C). Place the flatbreads on a baking sheet and brush lightly with olive oil.
- Evenly distribute the marinated lamb across the flatbreads.
- Sprinkle with crumbled feta cheese, thinly sliced red onion, and halved cherry tomatoes.
- Bake for 12-15 minutes, or until the flatbread is crispy and the lamb is cooked through.
- Remove from oven and top with fresh arugula and an extra squeeze of lemon juice.
- Drizzle with tzatziki sauce if desired, then slice and serve immediately!
Notes
When you try this, I know you guys are going to be impressed. Drop a comment and let me know how you liked it!