Lamb Mint Flatbread with Feta from We are not Martha
1) Make the flatbread dough and let it rise.
2) Chop the leeks into 1/4-inch slices and make sure you wash them very well. Also slice up the scallions.
3) Melt the butter with the olive oil in a skillet over medium heat. When the butter is melted, add the leeks and scallions and a little salt and pepper. Cook, stirring occasionally, for about 5 minutes, until the leeks and scallions are soft.
4) Put the leek/scallion mixture in a medium bowl and stir in the mint and parsley.
5) Using the same skillet, cook the ground lamb over medium-high heat. Break the lamb down into smaller pieces while cooking. Cook until browned, about 6 minutes.
6) While the lamb is cooking, pre-heat the oven to 500 degrees. Divide your flatbread dough into two and roll it out into two circles, as thinly as you can. You might end up with some extra dough that you'll have to cut off if your circles are too large. Place the dough on a rimmed baking sheet.
7) Brush the dough with olive oil and leaving a 1/2-inch border on the dough, spread with 1/2 of the leek mixture, 1/2 the lamb, and 1/2 C feta. Add a little more salt and pepper, too. Repeat with the other rolled-out dough.
8) Bake at 500 degrees for about 12 minutes, or until golden brown. Garnish with more fresh mint for an extra punch of summer flavor.
(makes 2 flatbreads, serves about 6)