Share

Recipe Provided By
Chef George Kyrtatas
Servings

12, 2 skewers each

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 4 pounds ground American Lamb
  • 1 medium small red onion, peeled, finely diced
  • 3 ounces lime juice
  • 3 bunches flat leaf parsley, leaves only, finely chopped
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon cayenne
  • 3/4 teaspoon allspice
  • 3/4 teaspoon cardamom
  • Sea or kosher salt and black pepper, to taste
  • 12 pita bread rounds
  • Extra virgin olive oil, as needed
  • 1 teaspoon sumac, ground
  • 1-1/2 quarts minted citrus-fennel-couscous salad

Directions

Mix together lamb, onion, lime juice and parsley.  Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and pepper.  Refrigerate lamb mixture to chill.  Once chilled, shape into 24 approximately 3-ounce flattened patties.  Wrap around skewers.  Grill or cook in skillet with a little oil until done, or until internal temperature reaches 165°F. 

Brush pitas with olive oil and sprinkle with sumac.  Toast or grill until crisp.  Break into chips. 

Serve with a chilled salad of couscous seasoned with thinly shaved fennel bulb, orange peel and juice, olive oil and torn fresh mint.  If desired, garnish with orange and grapefruit slices.

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

Share

Leave a Reply

Your email address will not be published.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