Servings

8-10

Grilled American Lamb Loin Lettuce Wraps

Ingredients

Grilled American Lamb Loin:

1 each Boneless American lamb loin
1/2 cups greek yogurt
1 lemon, juiced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon sumac
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon salt
3 sprigs of thyme, chopped

Charred Eggplant Salad:

2 Cups baba ganoush (homemade or store-bought)
1 large eggplant, medium diced and fried
3 bell peppers, medium diced
1 bunch parsley, chopped
6 sprigs mint, chopped
6 sprigs basil, chopped
1-2 lemons, juiced
Salt to taste

Directions

For the Grilled American Lamb Loin:

In a bowl, mix the yogurt and lemon juice with all the spices and salt. Cover the lamb loin with the marinade, and set in the fridge overnight.

The next day, set up a grill and bring to 400 degrees. Grill the lamb loin on all sides until the meat reaches 120 F internal temperature. Rest the meat and bring to room temperature and set aside for serving

For the Charred Eggplant Salad:

Medium dice the eggplant and deep fry in oil at 325F until golden brown. Season and drain the oil on paper towels. Set aside to cool.

Medium dice 3 bell peppers and saute in olive oil on high heat for 3-4 minutes until slightly blistered and mostly cooked (a little texture/bite to the peppers is fine). Set aside to cool.

Chop the herbs and mix in a bowl with the baba ganoush, lemon juice, and the cooled peppers and eggplant. Mix everything together and season with salt.

Assembly:

Prepare lettuce cups with either endive or little gem lettuces.

Add a spoonful of the charred eggplant salad into the bottom of the lettuce cups.

Cut the lamb loin in half the long way and thinly slice the lamb into small pieces. Arrange the lamb over the charred eggplant salad in the lettuce cups.

Garnish with your favorite chili crisp (store bought or homemade), and with torn basil and mint on top. 

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

Servings

8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

Pecan Dukkah:

  • 1 cup pecans, chopped
  • 1/2 cup white sesame seeds
  • 1 tablespoon ground white pepper
  • 1 tablespoon coriander powder
  • Salt, as needed

Salsa Verde Marinade:

  • 2 cups olive oil
  • 1 cup parsley, chopped
  • 1 lemon, zest and juice
  • 1/2 cup cilantro
  • Ground black pepper, as needed
  • 1 shallot, brunoised
  • 1 American Lamb loin roast, cut into T-bone chops
  • Salt, as needed
  • Ground black pepper, as needed
  • 1 eggplant, halved
  • 1 bunch spring onions, whole

Directions

For Pecan Dukkah:  In a food processor fitted with a metal blade, pulse pecans, sesame seeds, pepper and coriander powder until mixture is thoroughly combined.  Season with salt to taste; set aside. 

For the Salsa Verde Marinade:  In a bowl, combine oil, parsley, lemon zest, lemon juice, cilantro, pepper and shallot.  Cover lamb chops with marinade, reserving some for vegetables.  Season with salt and pepper; marinate for 4 to 24 hours. 

In a bowl, combine eggplant and onions; marinate with Salsa Verde Marinade. 

Heat grill.  Place lamb chops, eggplant and onion on grill; grill until charred and done to preference.  Remove eggplant and onion; put back into bowl.  Mix with Salsa Verde Marinade; sprinkle with Pecan Dukkah.  Take lamb off grill; let sit for 5 to 10 minutes. 

To finish:  Place lamb, eggplant and onion on plate; drizzle with remaining Salsa Verde Marinade and sprinkle with Pecan Dukkah.

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