American Lamb Gyros


INGREDIENTS

  • 1 – 2 pound boneless lamb leg, excess fat and silver skin trimmed, butterflied, room temperature

  • 3 garlic cloves, minced

  • ¼ cup olive oil

  • 1 ½ tablespoons fresh oregano, chopped (or 1 ½ teaspoons dried oregano)

  • 1 ½ tablespoons fresh rosemary leaves, chopped (or 1 ½ teaspoons dried rosemary)

  • 2 teaspoons ground cumin

  • 2 teaspoons crushed red pepper flakes

  • 2 teaspoons smoked paprika

  • Kosher salt, to taste

  • Fresh ground black pepper, to taste

    For the Mint Whipped Feta:

  • 8 oz feta cheese

  • ¼ cup greek yogurt

  • 1 garlic clove, grated or minced

  • 2 to 3 tablespoons olive oil

  • 1 to 2 teaspoons fresh squeezed lemon juice

  • Fresh ground black pepper, to taste

  • Cayenne pepper (optional)

  • 6 mint leaves, finely chopped

    For pickled red onions:

  • 1 small red onion, thinly sliced

  • ⅔ cup apple cider or red wine vinegar

  • ⅓ cup water

  • ½ tablespoon kosher salt

  • 1 tablespoon honey (or 2 tablespoons granulated sugar)

  • 1 teaspoon black peppercorns

    For serving:

  • 4 pita breads, warmed

  • Sliced tomatoes

  • Shredded lettuce

DIRECTIONS

Preheat your grill or grill pan on medium heat.

In a small bowl combine minced garlic, olive oil, oregano, rosemary, cumin, Aleppo pepper, smoked paprika and fresh ground black pepper.

Season both sides of the butterflied leg with kosher salt and then, using clean hands, rub the seasoned oil onto both sides of the leg.

Carefully lay the lamb onto the hot grill. Grill until it’s a deep brown, approximately 10 minutes. Using a pair of tongs, flip the leg over onto a slightly cooler part of the grill (you don’t want it on the hottest part of the grill right now otherwise it can burn). Cook for another 10 to 15 minutes until the internal temperature of the thickest part of the leg reads 135F.

Transfer the lamb to a cutting board and cover with aluminum foil. Let rest for at least 10 minutes.

To make the Mint Whipped Feta: In the bowl of a stand mixer with the paddle attachment or a food processor place the feta and Greek yogurt. Beat on medium speed until the mixture begins to get smooth, approximately 3 minutes. Add the garlic, 2 tablespoons of olive oil, 1 teaspoon of lemon juice, fresh ground black pepper and cayenne (if using). Beat again on medium speed until everything is incorporated and the mixture gets smooth and a little fluffy, approximately 4 minutes.

Taste and adjust the seasoning with more olive oil and/or lemon juice, as needed. Stir in the mint. Store in the refrigerator until ready to use.

To make the pickled red onions: In a small sauce pot, bring the vinegar, water, salt, honey (or sugar) and black peppercorns to a boil. Stir occasionally so the honey is evenly dispersed (or the sugar dissolves). Place sliced red onions in a heat proof bowl or jar. Once the liquid is boiling carefully remove from the heat and pour over the onions. If you’re using a jar you may need to use a spoon to completely submerge the onions. Cover with plastic wrap and let sit until they cool to room temperature. Refrigerate for up to 2 weeks.

To serve: Thinly slice the lamb leg against the grain. Spread whipped feta over a warm pita then arrange the lamb on top. Add pickled red onions and garnishes as desired.

Turkish American Lamb Wraps

Recipe provided by | Feasting at Home

Serves: 4 Preparation time: 10 minutes Cook Time: 20 minutes

Click the image to see a larger photo

INGREDIENTS

Lamb Filling:

  • 1 pound ground American lamb

  • 1 onion, diced

  • 4 garlic cloves, rough chopped

  • 1 teaspoon salt

  • 1 teaspoon cumin seeds (or ground)

  • 1/2 teaspoon sumac

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon chili flakes or urfa biber

  • 1 tablespoon tomato paste

  • 1 tablespoon water

  • 1/4 cup chopped mint

Wraps:

  • 4 large tortillas or wraps, heated until pliable (over a gas flame on the stove, or microwave)

  • 3/4 -1 cup labneh (or plain greek yogurt)

  • 1 cup diced tomatoes (or sliced radishes)

  • 1 cup diced cucumber

  • 1/2 cup thinly sliced red onion

  • 1/2 cup chopped parsley (or sub mint and scallions)

  • 1-2 cups peppery greens (watercress, arugula or spinach)

DIRECTIONS

1. Make the lamb filling: Heat a large cast iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. Add the garlic and salt and continue browning until the lamb gets deeply brown and releases its moisture and fat, about 5 more minutes. Drain.  Add the cumin seeds, sumac, cinnamon, chili flakes and sauce 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.

2. Assemble the wraps:  Lather 4 large wraps with labneh, divide and top with the lamb filling, add with the tomatoes, cucumbers, red onion, parsley, mint and peppery greens. Roll them up and cut in half.

Notes:

Lamb filling can be made ahead, refrigerated, and reheated.

 

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American Lamb Gyro

Recipe provided by | Two Purple Figs

Click the image to see a larger photo

INGREDIENTS

Lamb:

  • 2 pounds Lamb Sirloin boneless— use American Lamb

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 Tablespoons garlic paste or use 4 cloves minced garlic

  • 1 Tablespoon oregano (fresh or 1/2 Tablespoon dried)

  • 2 tablespoons lemon juice

  • pinch nutmeg (optional)

  • 2 tablespoons olive oil

TzatZiki Sauce:

  • 1 cup Yogurt (preferably Greek yogurt)

  • 1/2 cup grated cucumbers (squeeze dried—see notes)

  • 1/2 teaspoon garlic Paste or 1 garlic clove, minced

  • 1 teaspoon lemon juice

  • 2 Tablespoons minced fresh herbs (dill, mint and oregano)

  • salt to your taste and depending on the yogurt brand you use, about 1/8 teaspoon

Sandwiches:

  • 8 Pita Breads - Greek style thick pita breads or Naan breads, charred preferably

  • 2/3 cup sliced cucumbers

  • 1 cup sliced tomatoes

  • 2 red onions sliced

  • 1 lemon

  • 1/2 cup mint leaves, fresh (or Parsley)

DIRECTIONS

Marinate the lamb sirloin with all the ingredients and let it sit for 30 minutes and up to 24 hours before grilling.

Preheat an outdoor grill and place the lamb sirloins for 6-10 minutes on each side —depending on how well done you prefer the lamb. 6 minutes for rare, while 10 minutes for medium done.

Keep the BBQ lid on for most of the grilling time.

Once the lamb is ready, remove it into a cutting board and let it rest for at least 3 minutes before slicing g it really thin.

Make the Tzatziki sauce: Mix everything together in a large bowl. taste and adjust salt.

If you can charr the bread on the grill that would be best for the gyro sandwiches.

Assemble the sandwiches: Starting off by layering the bread over a piece of parchment paper or wax paper.

Leave half of the bread out of the paper so that you can wrap it and know where to eat it from.

Now spread your Tzatziki sauce over the bread, layer the succulent lamb and toppings. Squeeze some lemon juice and wrap it up with the paper. Serve right away!

ENJOY!

 

 
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Spring Gyros with Apricot Salsa

Recipe provided by | RUNNING TO THE KITCHEN

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Servings: 6-8 Preparation Time: 15 Minutes Cook Time: 2 hours


INSTRUCTIONS

LAMB

3-5 pounds boneless leg of American lamb

1 large shallot, minced

3 cloves garlic, minced

1/4 cup chopped fresh dill

1/4 cup extra virgin olive oil

juice of 1 lemon

salt and pepper

APRICOT SALSA

1/2 large cucumber, peeled and diced

1/4 cup diced red onion

1/2 cup chopped dried apricots

3 tablespoons chopped fresh mint

1 tablespoon extra virgin olive oil

1/2 tablespoon honey

salt and pepper

YOGURT SAUCE

4 ounces plain Greek yogurt

juice of 1/2 a lemon

salt and pepper

SERVING

pitas

pea shoots

 

DIRECTIONS

Preheat oven to 375 degrees.

Combine shallot, garlic, dill, olive oil, lemon juice, salt and pepper in a small bowl and whisk to combine.

Rub the mixture over the entire surface of the leg of lamb, place in a roasting dish and roast until thermometer reads 135-140 degrees for medium rare, cooking time will depend on size of your lamb. Remove from oven, cover with aluminum foil and let rest for at least 15 minutes before slicing (meat will continue to cook a little once removed from oven).

Make the apricot salsa by combining all the ingredients in a bowl and mixing together.

Make the yogurt sauce by mixing all the ingredients together in another small bowl.

To serve, toast pitas on a grill or greased skillet until golden brown.

Add lamb to the pitas, top with yogurt sauce, apricot salsa and garnish with fresh pea shoots.

 
 

American Lamb Kofta Burrito

Recipe provided by | THE FOOD IN MY BEARD

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INSTRUCTIONS

CHICKPEAS

1 can Chickpeas drained and rinsed

1/4 cup harissa paste

TABOULI

1 1/2 cups cooked bulgur wheat

1 cup Chopped Parsley

1/2 cup chopped cucumber

1/4 cup chopped tomato

Salt and Pepper

TZATZIKI

1 cup Greek Yogurt

1/4 cup Minced Cucumber

1 clove Garlic grated

1 Lemon (juice)

2 tablespoons Chopped Mint

1 tablespoon Chopped Parsley

Salt and Pepper

SALSA

1 cup chopped tomato

1 cup chopped cucumber

1 cup chopped lettuce
1/4 cup Chopped Jalapeno

1/2 cup Chopped Onion

1 Lemon (juice)

Salt and Pepper

KOFTA

1 pound Ground American Lamb

1/2 cup Minced Onion

1/4 cup minced jalapeno

1/4 cup Chopped Mint

2 tablespoons Chopped Parsley

1 clove Garlic grated

1 tablespoon Cumin

1/2 teaspoon Cinnamon

1/4 teaspoon Clove

Salt and Pepper

OTHER

Large tortillas

DIRECTIONS

Add the chickpeas to a pan with the harissa paste. Add about 1/4 cup of water and stir to combine. Bring to a simmer and cook for 15 minutes to slightly soften the chickpeas.

Smash about 1/4 of the chickpeas with a fork. Keep warm until ready to build the burritos.

Mix all the tabouli ingredients and set aside in the fridge.

Mix all the tzatziki ingredients and set aside in the fridge.

Mix all the salsa ingredients and set aside in the fridge.

Mix all the kofta ingredients and form small but thick burger-like patties. Preheat grill to high. Grill kofta for about 8 minutes per side to brown and cook to medium well.

Microwave the tortilla for about 15 seconds and place onto a square of foil.

Add the tabouli, then the chickpeas, then the kofta, then the salsa, then the tzatziki.

Roll up the tortilla and seal with the foil.

Serve.

 

 
 
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Ground American Lamb Crunchwrap Supreme

Recipe provided by | FOODNESS GRACIOUS

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Servings: 6 Preparation Time: 30 minutes Cook Time: 15 minutes


INGREDIENTS

1 pound American ground lamb

2 tablespoon olive oil

2 teaspoon paprika

2 teaspoon cumin

1- 1/2 teaspoon chilli powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup salsa

1 teaspoon ketchup

6 flour tortillas 10-12 inch

6 tostadas

12 ounces cheddar cheese grated

1 tomato deseeded and diced

1 iceberg lettuce shredd

DIRECTIONS

Heat the olive oil in a large pan and then add the lamb

Cook the lamb over a medium heat until it starts to crumble and turn brown

Add the paprika, cumin, chili powder, salt, pepper, salsa and ketchup and stir well
Transfer the lamb mixture to a bowl

Wipe out the pan with some paper towels, this will be the pan you use to brown the crunchwrap
Lay a tortilla on the table and add about 1/4 cup of the lamb to the center

Take a tostada and roughly break it up on top of the lamb

Add some cheese then tomato and lettuce making sure not too overstuff the tortilla

Start to pull in the sides of the tortilla around the outer edge making sure to seal the insides. It’s okay if a little still can be seen.

Place the pan on a medium heat and carefully flip the crunchwrap over so that the seam side faces down in the pan

Heat for about 2-3 minutes then flip it over and repeat on the other side

Tip: Place your crunchwrap on a pan and keep it in a warm oven while you make the others

 

 
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