Grilled Lamb Flatbread Pizzas
Recipe Courtesy of April Stamm
Serves 4
4 pieces plain naan
1/2 lb lamb steak (loin or shoulder)
1/2 lb merguez sausage, sliced in 1/4 inch slices
3 cups yellow onion, thinly sliced
3 Tablespoons neutral oil, divided
2 4 oz logs goat cheese
2 cups fresh watercress or arugula
kosher salt and freshly ground pepper
Season the lamb with salt and pepper and on an outdoor grill or a stovetop grill pan over medium high heat grill lamb until nicely browned on both sides and rare to medium rare in the middle. Let the lamb rest for at least 5 minutes (you can let it cool completely, you will reheat later), slice thinly and set aside.
Wipe grill and grill the naan on only one side, just until slightly toasted with grill marks. Set aside.
In a large sauté pan over medium high heat, sauté sliced merguez in 1 Tablespoon of oil until browned on the edges. Remove the sausage with a slotted spoon to drain on paper towels, leaving any remaining oil in the pan. Reduce the heat to medium low and add the final 2 Tablespoons of oil. After the oil and pan has cooled slightly add the onions with 1 Tablespoon of salt and a few turns of black pepper. Cook the onions slowly; stirring occasionally until first softened then completely caramelized.
Top the grilled side of the naan with the caramelized onions in an even layer, then top that with the sausage and sliced lamb and top with pieces of goat cheese. Place the topped naan back on the grill or grill pan covered with foil (or with the cover closed) for 3-4 minutes, until the cheese just begins to soften, the bottom of the naan toasts, and the ingredients warm. Remove from the grill and top with the watercress or arugula, which will wilt just slightly from the heat. Cut each piece of naan in wedges and serve.
