7 cities. 54 chefs. It's Lamb Jam Restaurant Month.
Learn More


Recipe Provided By
Chef Nicco Muratore


Lahm-bi Ajine


  • 1 pound ground American Lamb
  • 1 onion
  • 14 ounces canned tomato
  • 3 cloves garlic
  • 1 Fresno pepper
  • 1/2 cup pepper paste
  • 3 tablespoons salt
  • 1 teaspoon allspice
  • 1 teaspoon black pepper
  • 4 large pita breads
  • 1 cup pomegranate molasses
  • 8 slices seared halloumi cheese
  • 3 sprigs mint
  • 3 sprigs parsley


Dice onion, tomato, garlic and fresno pepper into 1-inch pieces; blend together with pepper paste with a stick blender or food processor until smooth.  Using a large sauté pan, cook lamb until brown and fat is rendered.  Add salt, allspice and pepper; mix well.  Remove from heat; mix lamb with blended vegetables.  Cool mixture; spread on pita breads.  Bake for 3 to 5 minutes.  Top with Pomegranate molasses, seared halloumi cheese, mint and parsley.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


Leave a Reply

Your email address will not be published. Required fields are marked *