Preheat oven to 400°F. Heat olive oil in a large skillet over medium heat. Cook garlic for one minute. Add the coriander and cumin, cooking another minute, Stir in the harissa, tomato paste and lamb. Cook until the lamb is no longer pink. Season to taste with salt and pepper. To assemble flatbreads, spread with mint pesto (see Here’s How instructions) followed by lamb, apricots and feta. Bake until flatbread is crisp and heated through, about 10-15 minutes. Garnish with pickled red onions and sprinkle of mint.
*Some brands of harissa are spicier than others; add a teaspoon at a time to reach desired spiciness.
Here’s How: Mint Pesto
1. In a food processor, process 2 cloves garlic, 1 ½ cups packed mint leaves and ½ cup chopped parsley until finely chopped.
Add ½ teaspoon lemon zest and ¼ cup toasted almonds. Process again until well combined, scaping the bowl as needed.
With the motor running, add ½ cup olive oil in a thin stream. Season to taste with salt.