Here it is…my first time making Lamb!!!!!!!!! The verdict…..it tasted AWESOME! Hubby was SUPER surprised that I cooked this dish for dinner tonight, but we both licked the plate clean, it was that good. Here is what I made:
Yield: 4 servings
- 2 lbs Ground Lamb (if the store doesn’t carry ground lamb, get lamb shoulder and grind at home)
- 1 1/2 teaspoons ground Cumin
- 1 tablespoon Chili Powder
- 1 tablespoon dried Coriander
- 1 teaspoon dried Oregano
- 1 cup Feta crumbles
- 2 tablespoons Olive oil
- 1 cup Organic Greek yogurt
- 1 clove Garlic, grated
- 1/4 Organic Cucumber, peeled and grated
- 1 Lemon, juiced
- Salt and Black Pepper, to taste
- 2 Organic Vine Ripe Tomatoes, thinly sliced
- 8 Pita Breads
Preheat oven to 425 degrees F.
Place lamb in a mixing bowl. Add cumin, chili powder, coriander, oregano, and feta crumbles. Mix the lamb and form a log, about 3-inch wide, place on a baking sheet. Drizzle (liberally) lamb with olive oil and bake 25-30 minutes, or until meat thermometer reads 150 degrees F.
Grate cucumber, place in a sieve and let drain for about 20 minutes. You want the cucumber to release most of the juice so that the tzatziki sauce is not watery.
Mix yogurt, a grated clove of garlic, cucumber, and the juice of 1 lemon. Slice and reserve the tomatoes.
Place pita in a dry pre-heated skillet to warm it through, turning occasionally making sure it does not burn.
Slice lamb loaf into 1/4-inch slices. Spread tzatziki sauce on pitas and top with a 2 slices of lamb and tomatoes, top with more tzatziki if desired. Serve with roasted Parmesan potatoes (recipe follows).
Parmesan Fingerling Potatoes
- 2 pounds Fingerling Potatoes
- Salt, black pepper
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan
Preheat the oven to 425 degrees F.
In a pot, cover the potatoes with cold water. Add salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a baking sheet and with the back of a spoon press to flatten and break the skins. Add salt, then drizzle the olive oil, sprinkle Parmesan and pepper and toss to coat.
Bake until crisp, 25 to 30 minutes, flipping occasionally.