Lamb, Lentil & Arugula Piadini

Directions

1. Split lentils into two equal portions. Puree one half and set aside.
2. For the lamb lentil blend, sauté the sliced onion in 2 oz (57 mL) of oil until translucent. Add chili, garlic, lamb, and cumin. Brown the meat until cooked through. Add lentils and toss to heat and incorporate with seasoning. Add lemon juice and half of the lemon zest.
3. Mix harissa paste with 4 oz of olive oil, set aside.
4. Brush naan with olive oil and sprinkle with salt and pepper before grilling marks on them.
5. Spread a layer of lentil puree onto grilled naan bread.
6. In a mixing bowl, add cooked lamb lentil blend, arugula, olives, drained pickled onions, carrot, and residual lemon zest with the harissa oil. Toss to evenly mix and season with salt and pepper as needed. Add this topping over the lentil puree on each naan bread.
7. Consume immediately.