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Mediterranean Bistro Grilled
Lamb Pastrami Flatbread
INGREDIENTS
3-5oz Aussie Select Lamb Pastrami
10" x 4-1/2" Rectangle Flatbread
1Tbs Tomato Sauce
2Tbs Boursin Cheese
3 Fresh Basil Leaves
1Tsp Extra Virgin Olive Oil
2oz Port Salut Cheese
6 Artichoke Hearts
6 Cherry Tomatoes
1/2Tsp Cojita Cheese, grated
1/2 Cup Watercress
METHOD
- Preheat over to 375F
- Lay Aussie Select Lamb Pastrami and cherry tomatoes on lightly oiled sheet pan
- Place sheet pan in oven for 3-5 minutes to render and crisp Aussie Select Lamb Pastrami and roast tomatoes
- Brush flatbread with olive oil and grill
- Spread tomato sauce evenly on flatbread, leaving 1/2" border
- Randomly place Boursin and Port Salut cheeses on crust
- Add torn basil leaves
- Drizzle EVOO over cheese and basil
- Season artichoke heart halves with EVOO, salt + pepper; add on top of the cheese
- Add roasted cherry tomatoes
- Bake at 375F with high fan for 4 minutes
- Finish with grated Cojita cheese
- Dress watercress with 1/2 tsp lemon olive oil vinaigrette and add to top of flatbread
- Distribute crispy Aussie Select Lamb Pastrami chips evenly
- Enjoy!
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Lamb Pastrami Burger
CONTACT US
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Michael La Kier
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