Servings: 6
INGREDIENTS
1-1/2 pounds American Lamb leg meat, trimmed
kosher salt and pepper to taste
Marinade:
3 tablespoons coriander seeds
3 teaspoons cumin seeds
2 teaspoons mild paprika
1 teaspoon chili paste
4 tablespoons Greek yogurt
1-1/2 tablespoons molasses
1-1/2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
Turkish Salad:
2 cups 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
1/2 cup sweet chili sauce
4 tablespoons garlic sauce
3 tablespoons extra virgin olive oil
Kosher salt and black pepper to taste
DIRECTIONS
METHOD:
To Serve:
6 thick pita breads
4 tablespoons extra virgin olive oil
sea salt to taste
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.
Turkish Lamb Pita Sandwiches
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