Maple Rosemary-Skewered American Lamb

June 30, 2022

Recipe provided by the American Lamb Board (Maple Rosemary-skewered American Lamb | American Lamb).


4 1/2 lbs American lamb sirloins, cut into 2in chunks

1/2 cup Olive oil

1/4 cup Maple syrup

1/4 cup Fresh rosemary, finely chopped

2 tbsp Coriander seeds, crushed

2 tbsp Fennel seeds, toasted & crushed

2 tbsp Mustard seeds

2 tbsp Cracked black pepper

1/2 tsp Kosher salt

Fresh rosemary skewers/stems or 24 6in bamboo skewers soaked in water

2 cups Plain Greek yogurt

1 1/2 cups Cucumber, peeled, seeded & diced

1 cup Plum tomatoes, diced

1/2 cup Scallions, minced

2 tbsp Fresh mint, minced

2 tbsp Maple syrup

12 Pitas, 6in grilled

1/4 cup Fresh parsley, minced


1In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.

2Place Lamb sirloin in a half-size hotel pan; pat marinade onto Lamb. Toss well to coat evenly. Cover; refrigerate at least 4 hours or overnight, turning meat often, until ready to cook.

3Thread 3 or 4 marinated Lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well. Place on sheet pan; cover until ready to prepare.

4In a bowl, mix yogurt, cucumber, tomatoes, scallions, mint and syrup. Cover; refrigerate at least 2 hours before serving.

5To serve: For each serving, grill 2 skewers of Lamb, about 2 to 3 minutes per side, to desired doneness; place on grilled pita bread. Spoon 1/3 cup yogurt sauce over top; serve with a sprinkling of parsley.