Spring Gyros with Apricot Salsa

Recipe provided by | RUNNING TO THE KITCHEN

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

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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.

Greek Flatbread Pizza with American Lamb Meatballs

Recipe provided by | COUPLE IN THE KITCHEN

Servings: 8 (Makes 4 Pizzas)

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INSTRUCTIONS

LAMB FLATBREAD

4 pieces of naan or pita bread (homemade recipe is available here)

2 cups of tzatziki sauce (homemade recipe is below)

32 America Lamb meatballs (homemade recipe is below)

1 cucumber, sliced into long strips

1/3 cup pickled or fresh red onion

1/3 cup sliced kalamata olives

1 cup of feta cheese

Fresh mint leaves

Fresh cilantro leaves

Crispy chickpeas, optional garnish

LAMB MEATBALL

1 pound of ground American lamb

1/2 small sweet onion, minced

1/2 cup of panko breadcrumbs

1 egg

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

1 tablespoon fresh cilantro, chopped

1 tablespoon cumin

1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon cinnamon

Olive oil, for frying

HOMEMADE TZATZIKI SAUCE

1/2 of cucumber, minced, moisture removed with a cheesecloth

2 cloves of garlic, minced

1-1/2 cups of 0% greek yogurt

1 tablespoon fresh chopped dill

1 tablespoon fresh chopped mint

1/2 lemon, juiced

1/2 teaspoon lemon zest

Salt and pepper, to taste

DIRECTIONS

Start by adding all the meatball ingredients (except for the olive oil) into a bowl and gently mix until well combined. Try to avoid over-mixing the meat. Roll the meat mixture into small balls, about 1 inch in diameter. Drizzle 1 tbsp of olive oil in a large skillet and add the meatballs, turning them once they start to brown. Once the lamb meatballs are slightly brown on all sides, cover the pan and cook for about 5-10 more minutes, until the meatballs are cooked all the way through the middle.

To make the tzatziki sauce, start by mincing a peeled cucumber and adding the pieces to a cheesecloth, squeeze to remove excess moisture. Mix all remaining ingredients and chill.

Lightly toast your naan or pita bread in the oven if you are using store-bought bread. Remove them from the oven and let the bread cool. Spread the tzatziki on the pita crust. Top the bread with your lamb meatballs, red onion, cucumber, olives, feta cheese and fresh herbs. You can also add crispy chickpeas for additional texture.

To make the crispy chickpeas, drain one can of garbanzo beans and spread on a baking sheet. Roast them in a 375 degree preheated oven for 30 minutes. Then, lightly coat them in olive oil, cumin, salt and pepper and roast for an additional 15 minutes or until your desired crispiness.

Mediterranean American Lamb Burger

Recipe provided by | Cooking with Cocktail Rings

Servings: 4 Burgers

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INSTRUCTIONS

FOR THE LAMB BURGER:

1-1/2 pounds ground American lamb

1 tablespoon chopped flat-leaf parsley

1 teaspoon chopped oregano

1/2 teaspoon chopped mint

1/2 teaspoon kosher salt

1/2 teaspoon dried dill

1/4 teaspoon freshly ground black pepper

FOR SERVING:

2 pitas, halved

1/2 cup tzatziki, get the recipe here

1/3 cup crumbled feta cheese

1/4 cup chopped oil-packed sun dried tomatoes

1/4 small red onion, thinly sliced

1 (packed) cup baby spinach

DIRECTIONS

FOR THE LAMB BURGER:

Add the American lamb, parsley, oregano, mint, salt, dill and pepper to a large mixing bowl, using your hands to gently mix. Form the mixture into 4 equal patties.

Heat a grill to medium-high heat. Place patties on the grate and grill for about 4 minutes on each side for medium-rare burgers. Remove to a wood cutting board to rest.

FOR SERVING:

Open each half of a pita and spread a spoonful of the tzatziki on the inside of the pocket then add a patty. In a small bowl stir together the feta and sun-dried tomatoes and divide the mixture among the pitas then top with red onion and spinach. Serve immediately.

Spiced American Lamb Pita Toasts with Fresh Mint

Recipe provided by | CLIMBING GRIER MOUNTAIN

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INGREDIENTS

2 pita rounds, cut into triangles (makes roughly 16)

3 tablespoons olive oil, divided

3 garlic cloves, minced, divided

1/4 cup tomato paste

3/4 teaspoon ground cinnamon

1- 1/4 teaspoons ground cumin, divided

3/4 teaspoon ground paprika

1-1/4 teaspoon kosher salt

1/4 teaspoon ground pepper

1 tablespoon clarified butter

3/4 lb ground American Lamb

1/2 cup plain Greek yogurt

1/4 cup + 2 teaspoon lemon juice, divided

1/4 cup tahini

1 15oz can rinsed and drained chickpeas

2 to 3 tbsp water

Fresh mint finely chopped, for garnish

Red pepper flakes, for garnish

DIRECTIONS

Preheat an oven to 350 degrees. Spray two baking sheets with non-stick cooking spray. Place pita triangles on baking sheet. Next, using 1 tbsp olive oil and brush it on each triangle followed by a pinch of salt and pepper. Repeat until all triangles have been covered. Place the baking sheets into the oven and bake the pita for about 10 to 12 minutes or until slightly golden brown. Remove from oven and set aside.

In a large bowl combine garlic cloves, tomato paste, cinnamon, 3/4 tsp cumin, paprika, 3/4 tsp salt, and pepper. Next, add in the lamb and using your fingers mix the spices in with the lamb. Be careful to not overmix.

Pre-heat a large non-stick skillet to medium-high heat. Add 1 tbsp clarified butter to the skillet along with the lamb mixture. Cook the lamb for about five to seven minutes breaking it up with a wooden spoon so you get nice crumbled, ground lamb. Once cooked, remove the skillet from the heat and set aside.

Next, make the hummus. In the bottom of a food processor add tahini and 1/4 cup lemon juice. Process for about 30 seconds until combined. Next, add in 2 tbsp olive oil, 1 garlic clove, 1/2 tsp cumin and 1/2 tsp kosher salt. Continue to process until well combined. Add half of the chickpeas to the food processor. Process for about 1 minute scraping down the sides to make sure the chickpeas get well combined. At this point you may want to add a tablespoon of water to keep the hummus from getting to thick. Now, add the remaining chickpeas and process for another minute adding more water until desired consistency. Add more salt if needed.

In a small bowl combine Greek yogurt and 2 tsp lemon juice. Set aside.

To assemble, take a pita triangle and spread about 1 tsp of the hummus on top. Next, take about a 1 tbsp of the lamb mixture (or enough to cover) and place it on top of the hummus. Dollop a some of the Greek yogurt on top followed by fresh mint and a sprinkle of red pepper flakes. Repeat until all pita triangles have been covered.

Mediterranean American Lamb Bowls

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4

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INGREDIENTS

Mediterranean Lamb Bowls

1 pound American ground lamb

1 tablespoon olive oil

2 tablespoons dried oregano

1 teaspoon kosher salt

1/4 teaspoon cracked black pepper

1/2 teaspoon cracked black pepper

1/2 cup diced red bell pepper

1 heaping tsp lemon zest

pinch of hot chili flakes

1/2 cup fresh parsley to finish

GARNISH IDEAS

4 cups cooked quinoa

1/2 cup thinly sliced red onion

1 cup thinly sliced bell pepper

1 cup black or kalamata olives

4 cups baby greens

2 cups chickpeas

1 cup sliced cucumber

Lemon wedges

1 cup cherry tomatoes

1/2 cup fresh chopped dill

Pita to serve alongside

GREEK LEMON VINAIGRETTE

1/4 cup white vinegar

2 Tablespoon honey

1/4 cup lemon juice

1 tsp lemon zest

1 clove garlic crushed

2 tsp dried oregano

1/2 cup olive oil

Salt and Pepper to taste

DIRECTIONS

In a large heavy-bottomed skillet, brown meat in olive oil along with seasonings and set aside.

To prepare the dressing simply whisk all the ingredients together and slowly stream in the olive oil while whisking continually. Place finished dressing in a jar with a lid. This will keep for up to 7 days in the refrigerator. The dressing tastes the best the very next day.

In order to assemble your bowls, simply layer the garish ideas in the bottom of your bowl and top with the ground lamb and drizzle vinaigrette over the top of the salads. I always double the vinaigrette recipe in order to pour it over salads for the week and to enjoy with the leftovers.

Spicy Harissa Lamb Shoulder in Pita Cones with Tahini Sauce

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

LAMB:

3 lbs of cubes American Lamb shoulder or stew meat (about 1 inch cubes)

1 teaspoon of Kosher salt

1 teaspoon of black pepper

1/2 teaspoon of nutmeg

6 cloves of minced garlic

1/4 cup of minced fresh mint and parsley

1/3 cup of olive oil

FRESH HARISSA SAUCE:

2 cups of fresh hot chilli (any type, any color, any spice level you prefer), washed and stems removed

3 cloves of fresh garlic

juice of 1 lime

1 teaspoon of Kosher salt

1/3 cup of olive oil

LUSCIOUS TAHINI SAUCE:

1/3 cup of tahini paste (sesame paste)

2 tablespoons of water

juice of a huge lime ( about 3 tablespoons)

1/2 teaspoon of salt

1/2 teaspoon of cumin

CARROT MINT SALAD:

3 cups of shredded carrots

1 cup of chopped fresh mint

2 tablespoons of Tahini sauce (recipe above)

PITA CONES:

6 thin pita breads

EXTRA TOPPINGS:

Shredded lettuce

DIRECTIONS

LAMB

Preheat a pot with lid on high with half the olive oil. Season the cubed lamb chunks with salt, pepper and nutmeg.

Add the garlic and lamb chunks and start sautéing them on high heat with the olive oil. Continue sautéing them for 3-5 minutes until the lamb starts to dry and begin to char. Add a tablespoon of olive oil gradually to the meat while sautéing until a nice char is achieved.

Cover the pot and lower the heat to medium, adding extra olive oil if needed and let the lamb cook for another 20-30 minutes. Turn off the heat and add in the herbs, the Harissa sauce and keep the lamb pot covered for at least 5 minutes to absorb all the flavors. This technique creates a chewy (not hard), flavor packed, charred tasting lamb with a burst of garlic, spice and freshness of the herbs.

FRESH HARISSA SAUCE

Prepare the Harissa sauce by blending all ingredients together. Set aside.

TAHINI SAUCE

Add the tahini pasta in a bowl and whisk it with the water until it turns lighter in color and almost like a hard paste. Add in the remaining ingredients and whisk to blend. If the sauce looks too thick for your taste, add a tablespoon of extra water. If it’s too runny for your taste, add a tablespoon of extra tahini paste. Taste salt and adjust seasoning.

CARROT MINT SALAD

Make the carrot salad by mixing all ingredients together. Set aside.

PITA CONES

Split each pita bread into 2 half circles. each half circle Pita will have a round side, a straight side and 2 end corners. Place the half circle with one end corner pointed towards you. Take that pointed corner of that pita half and fold it over two inches wide on to the round side of the pita half creating the first fold of the cone. Place your fingers inside the opening of the cone and your other hand at the bottom part of the cone, and start folding the bread over in the same way you created that first cone fold to completely wrap the pita half into a full cone.

Secure the loose edge of the cone with a toothpick and repeat the same process with the remaining pita bread.

Start piling your pita cones, Add shredded lettuce at the bottom, some flavorful lamb chunks, extra Harissa sauce (if desired), some Moroccan carrot salad, more lamb chunks, more Harissa sauce, a generous drizzle of tahini sauce and some extra chopped mint. Enjoy!