April 23, 2020

Maple Rosemary-Skewered American Lamb

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Prep Time

-- min

Cook Time

-- min

Total Time

-- min

Servings

12

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

  • American Lamb sirloins, 4-1/2 pounds, 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
  • 1/2 teaspoon kosher salt
  • Fresh rosemary skewers/stems, or 24 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

Directions

In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.

Place lamb sirloins 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 American 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

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