Pistachio Pesto
1.50 cups Fresh basil, packed
0.75 cup Roasted pistachios, unsalted
1 cup Extra-virgin olive oil
1 tbsp Nutritional yeast (for dairy free or use 1/4 cup grated parmesan)
4 Garlic
0.25 tbsp Kosher salt, more/less to taste
0.25 tbsp Fresh cracked black pepper, more/less to taste
Flatbread
4 Naan bread
Goat Cheese Spread
6 Goat cheese, room temperature
0.25 cup Heavy cream
Lamb & Seasoning
4 American lamb sirloins (about 1 lbs total)
Kosher salt
Fresh cracked black pepper
Paprika
1Place all ingredients for the pistachio pesto into a blender and blend on high until fully combined. Set aside.
2Preheat oven to 425 degrees. Place the pieces of naan bread on a baking sheet. Bake for about 5-10 minutes or until slightly crispy.
3Mix together the goat cheese and heavy cream and set aside.
4If you don’t have a traditional grill (like me because… NYC apartments) then fire up a grill pan (I used a cast iron one off Amazon for about 20 bucks) on high heat. Be prepared for some smoke in your kitchen so open any windows and/or turn on any kitchen vents. Using a paper towel, pat dry both sides of the lamb sirloins and then season liberally and fairly evenly with salt, pepper and paprika.
5Cook the sirloins on the grill pan (or grill) for a few minutes on each side until the internal temperature reads 145. Let them rest on a cutting board for at least 5 minutes before slicing.
Assembly
6Using the back of a spoon, spread the goat cheese mixture evenly on each flatbread.
7Using a sharp knife, slice the lamb into thin strips (about 1/8 inch) and add the slices on top.
8Drizzle the pistachio pesto on top and enjoy!
Ingredients
Pistachio Pesto
1.50 cups Fresh basil, packed
0.75 cup Roasted pistachios, unsalted
1 cup Extra-virgin olive oil
1 tbsp Nutritional yeast (for dairy free or use 1/4 cup grated parmesan)
4 Garlic
0.25 tbsp Kosher salt, more/less to taste
0.25 tbsp Fresh cracked black pepper, more/less to taste
Flatbread
4 Naan bread
Goat Cheese Spread
6 Goat cheese, room temperature
0.25 cup Heavy cream
Lamb & Seasoning
4 American lamb sirloins (about 1 lbs total)
Kosher salt
Fresh cracked black pepper
Paprika
Directions
1Place all ingredients for the pistachio pesto into a blender and blend on high until fully combined. Set aside.
2Preheat oven to 425 degrees. Place the pieces of naan bread on a baking sheet. Bake for about 5-10 minutes or until slightly crispy.
3Mix together the goat cheese and heavy cream and set aside.
4If you don’t have a traditional grill (like me because… NYC apartments) then fire up a grill pan (I used a cast iron one off Amazon for about 20 bucks) on high heat. Be prepared for some smoke in your kitchen so open any windows and/or turn on any kitchen vents. Using a paper towel, pat dry both sides of the lamb sirloins and then season liberally and fairly evenly with salt, pepper and paprika.
5Cook the sirloins on the grill pan (or grill) for a few minutes on each side until the internal temperature reads 145. Let them rest on a cutting board for at least 5 minutes before slicing.
Assembly
6Using the back of a spoon, spread the goat cheese mixture evenly on each flatbread.
7Using a sharp knife, slice the lamb into thin strips (about 1/8 inch) and add the slices on top.
8Drizzle the pistachio pesto on top and enjoy!
Grilled American Lamb Flatbread
