Recipe Provided By
American Lamb Board


Marinated American lamb chops with rosemary & garlic on a plate


  • 4-1/2 pounds American Lamb sirloins, cut into 2-inch chunks
  • 1/2 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup fresh rosemary, finely chopped
  • 2 tablespoons coriander seeds, crushed
  • 2 tablespoons fennel seeds, toasted, crushed
  • 2 tablespoons mustard seeds, crushed
  • 2 teaspoons black pepper, cracked
  • 1-1/2 teaspoons kosher salt
  • 24 fresh rosemary skewers/stems or 6-inch bamboo skewers soaked in water
  • 2 cups Greek yogurt, plain
  • 1-1/2 cups cucumber, peeled, seeded, diced
  • 1 cup plum tomatoes, diced
  • 1/2 cup scallions, minced
  • 2 tablespoons fresh mint, minced
  • 2 tablespoons maple syrup
  • 12 pitas, 6-inch, grilled
  • 1/4 cup fresh parsley, minced


In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.  Place lamb sirloin in a half-size hotel pan; pat marinade onto lamb.  Toss well to coat evenly.  Cover; refrigerate at least 4 hours or overnight, turning meat often, until ready to cook. 

Thread 3 or 4 marinated lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well.  Place on sheet pan; cover until ready to prepare. 

In a bowl, mix yogurt, cucumber, tomatoes, scallions, mint and syrup.  Cover; refrigerate at least 2 hours before serving. 

To serve:  For each serving, grill 2 skewers of lamb, about 2 to 3 minutes per side, to desired doneness; place on grilled pita bread.  Spoon 1/3 cup yogurt sauce over top; serve with a sprinkling of 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

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