Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
For the Spiced American Lamb Meatballs
- 1 pound ground American lamb
- 3 garlic cloves, minced or grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons fresh flat leaf parsley, finely chopped
- High heat oil, for greasing the grill grates
For the Fattoush Salad
- 2 large pita breads
- 2 tablespoons olive oil
- 1 romaine heart, chopped
- 2 Persian cucumbers, thinly sliced
- 1½ cups cherry tomatoes, halved
- 2 radishes, thinly sliced
- 3 green onions, thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh flat leaf parsley leaves
For the Sumac Dressing
- 1 tablespoon sumac
- Zest and juice of 2 large lemons
- 2 garlic cloves, grated
- 2 teaspoons honey
- â…” cup extra virgin olive oil
- ½ teaspoon kosher salt
- Generous pinch of freshly cracked black pepper
Directions
- Make the Sumac Dressing: In a small bowl, whisk together the sumac, lemon zest, lemon juice, garlic, and honey. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Season with salt and freshly cracked black pepper to taste. Set aside to allow the flavors to develop.
- Mix the Meatballs: In a large bowl, combine the ground American lamb, garlic, smoked paprika, cumin, coriander, salt, black pepper, and parsley. Gently mix with your hands until just combined, being careful not to overmix. Roll into approximately 10 meatballs, about 2 inches in diameter, and flatten each slightly.
- Cook the Meatballs: Preheat a grill to medium high heat and brush the grates with a high heat oil. Place the meatballs on the grill in a single layer and cook for 8 to 10 minutes, turning halfway through, until browned on all sides and the internal temperature reaches 160°F.
- Grill the Pita: Brush the pita breads with olive oil and grill until lightly charred and crisp. Let cool slightly, then chop into bite sized pieces.
- Assemble the Salad: In a large bowl, combine the romaine, cucumbers, cherry tomatoes, radishes, green onions, mint, parsley, and grilled pita. Toss with the sumac dressing. Arrange the grilled lamb meatballs on top and serve immediately.
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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