Maple Rosemary-skewered American Lamb

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Servings: 12

INGREDIENTS

  • American Lamb sirloins, cut into 2-inch chunks 4-1/2 pounds

  • 1/2 cup olive oil

  • 1/4 cup maple syrup

  • 1/4 cup fresh rosemary, finely chopped

  • 2 tablespoons coriander seeds, crushed

  • 2 tablespoons fennel seeds, toasted, crushed

  • 2 tablespoons mustard seeds, crushed

  • 2 teaspoons black pepper, cracked

  • 1/2 teaspoons kosher salt

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

  • 2 cups Greek yogurt, plain

  • 1-1/2 cups cucumber, peeled, seeded, diced

  • 1 cup plum tomatoes, diced

  • 1/2 cup scallions, minced

  • 2 tablespoons fresh mint, minced

  • 2 tablespoons maple syrup

  • 12 Pitas, 6-inch, grilled

  • 1/4 cup fresh parsley, minced

DIRECTIONS

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

Place 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.

Thread 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.

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

To 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.