Spiced American Lamb Pita Toasts with Fresh Mint

Prep Time

-- min

Cook Time

-- min

Total Time

-- min

Servings

16 triangles

Spiced American Lamb Pita Toasts with Fresh Mint plated on a cutting board with linens

Ingredients

  • 2 pita rounds, cut into triangles (makes roughly 16)
  • 3 tablespoons olive oil, divided
  • 3 garlic cloves, minced, divided
  • 1/4 cup tomato paste
  • 1-1/4 teaspoons ground cumin, divided
  • 1-1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground paprika
  • 1/4 teaspoon ground pepper
  • 1 tablespoon clarified butter
  • 3/4 pound ground American Lamb
  • 1/4 cup tahini
  • 1/4 cup plus 2 teaspoons lemon juice, divided
  • 1 15-ounce can chickpeas, rinsed, drained
  • 2 to 3 tablespoons water
  • 1/2 cup plain Greek yogurt
  • Fresh mint finely chopped, for garnish
  • Red pepper flakes, for garnish

Directions

Place pita triangles on baking sheets sprayed with nonstick cooking spray. Using 1 tablespoon oil, spread on pitas; season with a pinch of salt and pepper. Bake at 350°F for 10 to 12 minutes or until slightly golden brown. Remove from oven; set aside. 

In a large bowl combine garlic, tomato paste, cumin, salt, cinnamon, paprika and pepper; add in lamb. Using your fingers mix the spices in with the lamb; do not overmix. 

Heat a large nonstick skillet to medium-high heat; add butter and lamb mixture. Cook for 5 to 7 minutes; break up lamb with a wooden spoon. Once cooked, remove skillet from heat; set aside. 

In a food processor, add tahini and 1/4 cup lemon juice. Process for about 30 seconds until combined. Add in 2 tablespoons oil, 1 garlic clove, 1/2 teaspoon cumin and 1/2 teaspoon salt; process until well combined. Add half of the chickpeas; process for about 1 minute, scraping down the sides to ensure the chickpeas are well combined. If the hummus is getting too thick, add 1 tablespoon water. Add remaining chickpeas; process for another minute, adding more water until desired consistency. Add more salt if needed. 

In a small bowl, combine yogurt and 2 teaspoons lemon juice; set aside. 

To assemble, spread 1 teaspoon hummus on each pita triangle. Top with 1 tablespoon lamb mixture (or enough to cover), a dollop of yogurt, followed by mint and red pepper flakes.

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

Spiced American Lamb Pita Toasts with Fresh Mint
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