Armenian · Armenia

Armenian Lermédjoun with Lamb

Name: Armenian Lermédjoun with Lamb
Total time: 65 min
Yield: 6 servings
Cuisine: Armenian
Ingredients: 1 cup all-purpose flour; 1/2 cup warm water; 1 tsp salt; 1 tbsp olive oil; 1 lb lamb shoulder; 1/2 cup finely chopped tomatoes; 1/4 cup chopped parsley; 1/4 cup chopped mint; 1 tsp paprika; 1 tsp cumin; 1 garlic clove; 1/4 cup lemon juice; olive oil for brushing; 1/2 cup diced cucumbers; 1/2 cup sliced red onions

Traditional Armenian flatbread with spiced lamb and fresh vegetables

65 minutes6 servings

Method

In a bowl, mix flour, salt, and olive oil
Add warm water and knead until smooth, then let rest for 30 minutes
In a skillet, cook lamb until browned, then add tomatoes, herbs, spices, garlic, and lemon juice
Roll out dough into thin circles
Brush with olive oil and bake at 450°F (230°C) for 10-12 minutes
Top with the meat mixture and fresh vegetables
Serve warm
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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