This Mediterranean Lamb Galette is a delicious spin on a breakfast pizza. Herb roasted vegetables, spiced fragrant lamb meatballs, and baked eggs combine for the perfect dish!
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It’s time for us to talk about a most important topic friends….weekend brunching. It’s a crucial part of our week and I need to know that I’m not alone in this obsession? When our weekends get too busy to spend at least one weekend morning lazily working our way through cups of steaming coffee and cast iron pans hissing and popping, we know it’s time to pull back.
This recipe is a spin off on a recipe some dear friends made us years ago out of the cookbook Jerusalem. It’s been one I’ve longed for but for some reason never gotten around to making again. When we started talking with our good friends at the American Lamb Board about dishes that would be delicious with lamb in them, this recipe immediately popped to mind!
It’s a few steps to get it finished up but none of them are hard or complicated…so it really is the perfect weekend recipe! In a nutshell the process is to roast a bunch of veggies with herbs and make glorious crispy lamb meatballs. Then pile all of that into a puff pastry shell with sour cream and more herbs. Let it get beautifully golden and puffy in the oven. And then let it finish baking with some soft set eggs and plenty of parmesan cheese.
So basically it’s heaven in your mouth.
Roasting all the vegetables meshes them with the herbs and brings out their sweet smoky flavor. The lamb meatballs are the perfect combination of earthy lamb, cumin, garam marsala and curry powder that melts in your mouth.
It’s all I can do to keep the kids out of these meatballs…every time I make them half of them magically have been snuck away by tiny chubby fingers. The owners of said fingers then race out of the kitchen with shrieks of glee thinking they haven’t been spotted. So yes the recipe makes extra meatballs then you really could ever use on the galette but that’s never been an issue here.
The ground lamb really is perfect in this recipe too…if you haven’t cooked with lamb much don’t worry I hadn’t either up until this year! It’s truly not intimidating at all and starting with ground lamb is a fabulous way to “dip your toe in the water”. It cooks just like ground beef but adds SO much more flavor to recipes to really make them entertaining worthy.
Look for American Lamb for the freshest flavor, you can find it right in the meat section of your grocery store or ask your butcher and they can help you find it!
Without further ado let’s jump in! We whipped up a quick video for you to see the whole process super easily:
I hope you make this recipe soon for someone you love! It’s such a perfect dish to slide onto the table with friends and family. We like to serve it with fresh fruit, juice, coffee and a sweet pastry to nibble on…but it would be glorious with home fries or hash browns too.
Be sure to check out AmericanLamb.com for more incredible recipes and ideas on how to make lamb a part of your meals this year!
Baked Lamb Galette
- 1 lb ground lamb
- 1 egg
- 1/2 onion minced finely
- 1 slice of bread chopped finely
- ½ cup cilantro chopped finely
- 1/2 tablespoon minced garlic
- 1 teaspoons black pepper
- 1 teaspoons cumin
- 1 teaspoons garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- ½ teaspoon cayenne pepper
- 1 large red bell peppers cut into 1/2 inch strips
- 1 purple onions sliced
- 1 tsp cumin
- 1 tsp coriander
- 6 Tbsp olive oil
- fresh sprigs of thyme
- handful fresh parsley chopped
- handful cilantro chopped
- 1 sheet puff pastry thawed
- 1 egg beaten, for brushing the pastry
- 4 tablespoons sour cream
- 4 large fresh eggs
- salt and fresh cracked pepper
- Set oven to 400F
- Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
- Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn. Sprinkle the veggies with half the fresh herbs and set aside.
- While veggies roast make meatballs. Mix everything together well and cook in saucepan over medium high heat until well cooked.
- Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12x12 circle. Transfer to a parchment or silpat lined baking sheets.
- Brush all over with a beaten egg. Spread the inside with sour cream.
- Top with the veggie mixture and parsley. Leave shallow depressions for the eggs, which will go in later.
- Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.
- Bake for about 10 minutes until rising and starting to brown.
- Remove and carefully arrange lamb meatballs and carefully crack in eggs into depressions.
- Put back into the oven for about 10 minutes (or until the eggs are set).
- Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil, slice and eat right away!