Grilled Lamb Heart and California Avocado Flatbread

Flatbreads:

1. Place the flour, salt, black pepper and baking powder into the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed until combined. Add the olive oil and water and continue mixing on medium speed until the dough forms a ball, about 30 seconds. Stop and scrape down the sides of the bowl. Continue mixing for 1 minute longer.
2. Portion the dough into 1-1/2-ounce pieces. Roll each piece into a ball and place on a lightly floured baking sheet. Cover with a clean kitchen towel and let rest in the refrigerator for 30 minutes.
3. Preheat a large heavy-bottomed frying pan or griddle over medium-high heat. Remove the dough balls from the refrigerator and place 1 ball onto a flat work surface. With a rolling pin (and without adding additional flour), flatten into an oblong shape, about 5 inches wide by 8 inches long. Repeat the process with 2 more dough balls. Lower the heat to medium.
4. Gently peel one flatbread off the work surface and carefully place into the heated pan. Cook the flatbread for about 30 seconds, or until the dough starts to bubble and the underside has golden brown spots. Flip the flatbread over and cook the second side 15 to 25 seconds longer, or until just cooked through.
5. Remove the flatbread from the pan and place on half of a clean kitchen towel; fold over the other half of the towel to cover. If the pan is smoking or if there are any black spots on the flatbread, the pan is too hot and the temperature should be reduced further. Cook the other 2 flatbreads and stack them on top of the first flatbread. Repeat the process with the remaining dough balls (2 or 3 at a time) until they are all cooked. Store the flatbreads in re-sealable gallon bag for up to 5 days in the refrigerator.

Pickled Red Onions:

1. Place the onions, lime juice, salt and sugar in a resealable gallon bag. Squeeze as much air out of the bag as possible and seal the bag. Gently massage the bag to help dissolve the salt and sugar. Refrigerate at least 12 hours and up to 3 days.

California Avocado Sheets:

1. Sprinkle each avocado half with kosher salt. Place each piece flat-side down into a 6-inch-wide by 8-inch-long vacuum seal bag. Add 1 tsp. lime juice into each bag and press gently so the avocado flattens to no more than 2 inches from the open side of the bag.
2. Place the bag into the vacuum sealer and seal the top 1/2-inch of the bag. Repeat with remaining avocado halves. Use a rolling pin to mash the avocado thinly and evenly to the edges of the bag. Lay the bags flat on a baking sheet and freeze until solid.

Assembly:

1. Preheat a grill to medium-high heat.
2. Cut each lamb heart in half. Drizzle with 2 Tbsp. olive oil and season each side with salt and pepper. Set aside.
3. Working in batches, place the flatbreads onto the grill and cook until the edges begin to brown and curl up, 20 to 30 seconds. Flip them over and continue cooking until crispy, 15 to 20 seconds longer. Transfer the flatbreads to 12 individual serving plates and keep warm. You will have 4 flatbreads left over.
4. Remove 1 avocado sheet at a time from the freezer to prevent thawing. Cut open 3 sides along the edge of the bag, peel the bag open and invert the avocado onto the flatbread. Carefully but quickly peel the bag away from the avocado. Season the avocado with pepper and keep in a warm (but not hot) place. Repeat with the remaining avocado sheets.
5. Place the lamb heart portions onto the grill and cook for about 2 minutes. Turn and cook for 2 minutes longer for medium-rare. Transfer to a cutting board and let rest for 1 to 2 minutes before slicing lengthwise as thinly as possible.
6. Place the lamb heart slices evenly on top of each avocado-topped flatbread and season lightly with smoked sea salt. Scatter about 15 to 20 slices pickled red onion on top of each flatbread, followed by 8 to 10 slices Fresno chile, 8 to 10 dill sprigs and 6 to 8 cilantro leaves. Drizzle with olive oil and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.