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Savory lamb flatbread pizza topped with fresh arugula, juicy cherry tomatoes, creamy feta cheese, and a drizzle of white sauce, served on a wooden table with lemon wedges.

Rosemary & Lemon Lamb Flatbread

A crispy flatbread topped with tender, herb-marinated lamb, tangy feta, and bright lemon. A Mediterranean-inspired dish that’s elegant yet easy!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 2 flatbreads
Calories 450 kcal

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

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven for 5 minutes to restore crispiness.
Keyword Lamb Flatbread, Mediterranean Flatbread, Rosemary Lamb