Name: Turkish Lamb Pita Sandwiches
Yield: 1 servings
Cuisine: American
Ingredients: 0.50 American Lamb leg meat, trimmed; Kosher salt and pepper; 3 tsp Coriander seeds; 3 tsp Cumin seeds; 2 tsp Mild paprika; 1 tsp Chili paste; 4 tbsp Greek yogurt; 0.50 tbsp Molasses; 0.50 tbsp Olive oil; 0.25 tsp Freshly ground black pepper; 2 Napa cabbage, finely sliced; 1 cup Baby spinach leaves, stems removed; 1 Red onion, finely slivered; 1 cup Roasted red peppers, cut into thin strips; 3 Roma tomatoes, sliced; 2 Lemons, juiced; 0.50 cup Sweet chili sauce; 4 tbsp Garlic sauce; 3 tbsp Extra virgin olive oil; Kosher salt and black pepper; 6 Thick pita breads; 4 tbsp Extra virgin olive oil; Sea salt

CategoryLeg of LambCuisineAmerican

Yields1 Serving

0.50 American Lamb leg meat, trimmed

Kosher salt and pepper

Marinade

3 tsp Coriander seeds

3 tsp Cumin seeds

2 tsp Mild paprika

1 tsp Chili paste

4 tbsp Greek yogurt

0.50 tbsp Molasses

0.50 tbsp Olive oil

0.25 tsp Freshly ground black pepper

Turkish Salad

2 Napa cabbage, finely sliced

1 cup Baby spinach leaves, stems removed

1 Red onion, finely slivered

1 cup Roasted red peppers, cut into thin strips

3 Roma tomatoes, sliced

2 Lemons, juiced

0.50 cup Sweet chili sauce

4 tbsp Garlic sauce

3 tbsp Extra virgin olive oil

Kosher salt and black pepper

To Serve

6 Thick pita breads

4 tbsp Extra virgin olive oil

Sea salt

Season lamb.

In a sauté pan, toast or heat coriander, cumin and paprika. Add chili paste, yogurt, molasses, oil and pepper; mix well. Rub paste over lamb pieces; marinate for 5 hours.

In a large bowl, add cabbage, spinach, onion, peppers, tomatoes, lemon juice, chili sauce, garlic sauce, oil, salt and pepper; toss.

2 hours prior to cooking, remove lamb from marinade; allow to reach room temperature. Grill lamb over medium-high heat 2 minutes per side. Reduce heat to medium; cook an additional 8 to 10 minutes, turning every 2 minutes. Remove from grill; keep warm.

Brush pita breads lightly with oil. Warm on grill 1 minute per side until puffed up. Thinly slice lamb; season with sea salt. Split pitas; fill evenly with salad mixture, top with lamb slices.

Recipe and image provided by the American Lamb Board

Ingredients