lunch

Lamb Lahmacun with Fresh Parsley and Sumac-Onion Salad

Name: Lamb Lahmacun with Fresh Parsley and Sumac-Onion Salad
Total time: 15 min
Cuisine: Turkish
Ingredients: 90.0 g New Zealand lamb neck chops, minced; 59.6 g TRADITIONAL PHO RICE NOODLES (for crispy base crust); 150 g Cherry tomato passata; 100 g Shallots, finely minced; 133.6 g Scallions, sliced thin

Nutrition

687

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

New Zealand lamb neck chops, minced90.0 g

TRADITIONAL PHO RICE NOODLES (for crispy base crust)59.6 g

Cherry tomato passata150 g

Shallots, finely minced100 g

Scallions, sliced thin133.6 g

Instructions

Preheat oven to 450 deg F (230 deg C).

Prepare the lamb base: In a mixing bowl, combine the minced lamb neck, cherry tomato passata, minced shallots, and half the scallions. Season liberally with salt and pepper to mimic the savory depth of a traditional lahmacun meat spread.

Arrange the rice noodles on a baking sheet lined with parchment paper to create a thin, flat disc; bake for 5-7 minutes until they just begin to crisp.

Carefully spread the lamb mixture in an extremely thin, even layer over the semi-crisped noodle base.

Bake for another 8-10 minutes until the lamb is browned, caramelized at the edges, and fragrant.

Remove from the oven. The lamb should be sizzling and the edges of the noodles golden-brown.

Top with the remaining fresh scallions and a squeeze of fresh lemon juice before serving to cut through the richness of the lamb.