Homemade flatbread, ghee-fried spiced lamb, roasted peppers, onions, heirloom tomatoes and garlic, with fresh goat cheese and Neapolitan parsley..

For the Vegetables

1/2 pound heirloom tomatoes, cored, seeded and chopped.
1 small yellow onion, chopped
1/3 cup assorted fresh peppers (I like to use both hot and sweet peppers), chopped
2 cloves garlic, chopped
1 tablespoon cracked coriander seeds
1 teaspoon cumin seeds

Toss the vegetables together then lay out on a parchment paper-lined baking sheet.  Place the tray in a 500 degree oven until slightly charred.  Remove from the oven and set aside.

For the Lamb

1/2 pound freshly-ground, pastured lamb
2 tablespoons ghee
1/2 teaspoon fine sea salt
1 tablespoon spice blend such as Penzeys Vindaloo, containing a mixture of ginger, cinnamon, brown mustard, red pepper, cardamom, turmeric, black pepper and cloves.  Reserve a tablespoon or two of the butter, spice and lamb juices to spread on the naan.

Gently form the lamb into 1-1/2 inch balls, taking care not to press too tightly.  Sprinkle with the salt and set aside.  Heat the ghee in a cast iron skillet over medium-high heat until shimmering but not smoking.  Add the spices and whisk to incorporate. Carefully add the lamb to the ghee and shallow fry until nicely seared on the outside but still rare in the middle.  Transfer to a side plate and allow to drain.

For the Naan (adapted from a recipe by Madhur Jaffrey)

8 ounces organic all-purpose flour (can use sprouted or soaked flour)
6 cloves garlic, peeled, roasted and mashed
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon unrefined sugar
1/3 cup fresh whole milk, hand-hot
1 tablespoon ghee, melted, plus a little extra
1/3 cup plain yoghurt, lightly beaten
1 small pastured egg, lightly beaten

Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, ghee, garlic, yoghurt and the beaten egg and mix it all together to form a ball of dough.  Place the dough on to a clean surface and knead it for 10 minutes or more, until smooth.

Pour about 1/4 tsp ghee into a large bowl and roll the ball of dough in it.  Cover the bowl with a towel and set aside in a warm, draft-free place for an hour or until the dough has doubled in size.

Preheat oven and a heavy baking sheet to 500 degrees.

Punch down the dough and knead it again and divide into 9 equal balls.  While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 6 inches in length and about 4 inches at its widest. Brush the top with melted ghee.

Remove the hot baking tray from the oven, grease it well with ghee and place the naan on to it.

Put the pan into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly. It will go from browned to burnt quickly, so keep an eye on it.

Once puffed up and browned on one side, flip the naan and place back into the oven until browned, about 1 minute.

To Assemble

Lightly brush the naan with the reserved butter mixture.  Scatter the roasted vegetables around the naan, then position the lamb around and about.  Tuck in a few wedges of fresh goat cheese here and there, then place the naan directly on the center rack of a 500 degree oven and bake until the cheese is soft and the edges of the naan have begun to char.  Remove from oven, dress with torn parsley and a light squeeze of fresh lemon and serve immediately.