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Farm House Kitchen

Crispy Grilled Lamb Pitas with Radish-Watercress Salad

Adapted from Food & Wine By Ann Taylor Pittman

PHOTO: PHOTO BY JENNIFER CAUSEY / FOOD STYLING BY RISHON HANNERS / PROP STYLING BY AUDREY DAVIS

Servings: 4

Cooking Time: 25 Min

Ingredients

Sauce:

1/4 cup tahini
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 small garlic clove, grated

Pita:

1 pound ground Gum Tree Farm Lamb
1/2 cup minced yellow onion
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 tablespoons za’atar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 large garlic cloves, grated
4 soft white pitas, each split into 2 rounds

Salad:

5 cups trimmed watercress
1 1/2 cups very thinly sliced radishes
(such as watermelon, daikon, or cherry)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions:

Prepare an outdoor grill (preferably charcoal) to medium-high heat.

For the Sauce:

Whisk together all ingredients in a small bowl. Set aside.

For the Pita:

  1. Combine lamb, onion, parsley, mint, za’atar, oil, salt, pepper, and garlic in a medium bowl. Mix well with your hands to combine. Spread one-fourth of lamb mixture in a thin layer over inside surface of one pita half (hands work best for this; spread all the way to the edge). Top lamb with second pita half. Repeat process with remaining lamb mixture and remaining 3 pitas.
  2. Arrange filled pitas on oiled grill grate. Cover and grill until pitas are toasted and meat is cooked through, 4 to 5 minutes, turning once halfway through cook time. Cut into wedges.

For the Salad:

Combine watercress and radishes in a large bowl. Drizzle with oil and lemon juice, and sprinkle with salt and pepper; toss gently to coat. Serve salad with pitas and sauce.

Warm Love & Happy Cooking 

Whipped Feta Dip w/ Spiced Lamb

Adapted from American Lamb

Servings: 6

Cooking Time: 25 Min

Ingredients

Whipped Feta

10 oz Feta Cheese
1/2 cup Green Yogurt
3 tbs Olive Oil
1 Garlic Cloves, minced
1 tbs Freshly Squeezed Lemon Juice
2 tbs Heavy Cream

Spiced Lamb:

1/2 lb ground Gum Tree Farm Lamb
2 tbs Onions, minced
2 Garlic Cloves, minced
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Ground Paprika
1/4 tsp Dried Oregano
Salt and Pepper, to taste
 Roasted Tomatos:
6 oz Grape Tomatoes
1 tbs Olive Oil

To Serve:

Flatbread or Pita Bread cut into triangles
1 tbs chopped Parsley or Mint
1 tbs Toasted Pine Nuts

 

Directions:

For the Whipped Feta:

In a food processor or blender, add all of the ingredients and blend until smooth and airy. If you find the mixture too thick, add a bit more heavy cream.

For the Roasted Tomatoes:

Toss the tomatoes with olive oil and air fry at 350°F for 8-10 minutes or until the tomatoes are soft and begin to wrinkle, tossing halfway through. Or, roast them in a 350°F oven for 20-25 minutes.

For the Spiced Lamb:

Heat a large skillet over medium-high heat. Add the American Lamb and onion and cook, breaking up the lamb with a spatula as it cooks. Once browned and cooked through, drain the fat. Stir in the garlic, cumin, coriander, paprika, and oregano—season to taste, with salt and pepper.

To Serve:

Spoon the lamb over the whipped feta. Top with the roasted tomatoes, parsley, and pine nuts. Serve with warm flatbread.

Photos from American Lamb

Warm Love & Happy Cooking 

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