Servings
4
Ingredients
- 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
Directions
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
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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