Flatbread Recipe: Grilled Lamb with Figs & Eggplant

A delicious flatbread recipe that adds bold flavors to this traditional Greek dish. The sandwiches are perfect addition at a summer cookout or backyard meal with friends.

Please note that the recipe below was cooked using our indoor-outdoor grill series; if you wish to cook on an indoor contact grill, simply use the highest temperature setting and remember to reduced the cook time, since the food cooks from both sides and does not need to be turned.

Ingredients

• 4 sprigs fresh thyme
• 1 sprig oregano
• 4 large cloves garlic, finely chopped
• 2 sprigs mint, roughly chopped
• 1 sprig rosemary, finely chopped
• Olive oil
• Coarsely ground pepper
• 1½ lb. boneless lamb loin
• 1 medium eggplant, thickly sliced
• 4 thick slices fennel
• Salt
• ¾ cup halved cherry tomatoes
• 1 cup fresh arugula
• ¼ cup chick peas
• 4 fresh figs, halved lengthwise
• 6 flatbread
• ¾ cup plain Greek yogurt

Remove the leaves from the thyme and oregano sprigs. Combine with garlic, mint, rosemary, ¼ cup of olive oil and ¼ tsp. of pepper in sealable plastic bag. Add the lamb. Seal the bag and toss to coat lamb. Refrigerate and let marinate for at least 1 hour.

Preheat your grill to setting 5. Lightly brush the eggplant, fennel and figs with olive oil and season with salt and pepper (set figs aside). Grill until vegetables are tender (about 6 minutes for fennel and 10 minutes for eggplant), turning once. Remove from grill and cut into strips. Combine in bowl with cherry tomatoes, arugula and chick peas; add 2 tbsp. of olive oil and season to taste with salt and pepper. Set aside.

Remove lamb from marinade and place on grill with figs. Cook figs about 3 minutes until heated through. Remove and set aside. Cook the lamb to desired doneness, turning once (about 16 minutes to medium rare –145ºF).