Ingredients
Scale
- 3 lb Boneless Lamb Loin
- 3 sheets your favorite Flat Bread
- 2 balls Fresh Mozzarella (sliced)
- 1 cup Cherry Tomatoes
- 1 Tbsp Spiceology Berbere
- 4 Tbsp Spiceology Smoked Chipotle Herbs de Provence
- 6–8 Garlic cloves (whole)
- 2 Serrano Peppers
- 3 cups with stems Parsley
- 1 1/2 cups with stems Cilantro
- 3 Tbsp EVOO
Instructions
- Rub lamb down with 3 Tbsp of the Spiceology Smoked Chipotle Herbs de Provence, and wrap in plastic wrap. Refrigerate for 12-24 hours.
- Preheat grill to 450 degrees offset. (fire built on one side and unlit burners or a charcoal/wood free side)
- Let lamb come to room temp (approx. 20 minutes) then place on fire to sear. Sear all sides taking care to not burn, but turning frequently.
- Set lamb on unlit side of the grill and cover. Roast to 135 internal temp, remove from grill and let rest for 15 minutes.
- In a food processor, combine garlic, serrano, 1 tbsp oil, and remaining Spiceology Smoked Chipotle Herb de Provence. Pulse to a chunky blend.
- Add parsley and cilantro to food processor and pulse with 2 tbsp of oil until you have a thick puree. Set aside.
- Preheat broiler to high.
- Broil tomatoes on a small sheet pan with a touch of oil and salt. Once they start to shrivel up, remove from oven and set aside.
- Lightly drizzle olive oil on flat bread and sprinkle with Spiceology Berbere. Arrange mozzarella slices leaving space for tomatoes and herb puree. Thinly slice lamb and dress flatbread lightly on the tomatoes and mozzarella.
- Place under broiler until mozzarella melts and starts to darken slightly. (choose your level of doneness)
Remove from oven, slice up and don’t share unless you have to.