Recipes

Ingredients

2 pounds ground lamb
1/2 cup finely chopped green onions
1 teaspoon cumin
1/2 teaspoon cinnamon
2 tablespoons lemon juice
1 1/2 teaspoons salt
8 medium pita breads, whole wheat or regular, cut into halves
Olive oil for brushing

Instructions

In a large bowl combine lamb, green onions, cumin, cinnamon, lemon juice and salt.

Preheat grill or grill pan.  Stuff the pita bread halves with the lamb mixture, spreading and filling to edges.

Brush the pita on each side with olive oil and grill until the filling is cooked through and the pita brown and crispy, 5-7 minutes per side. 

• head of garlic (cloves peeled)
• ¼ cup rosemary leaves
• ¼ cup extra-virgin olive oil 
• 2 racks of lamb, frenched (2 pounds each)
• Salt and freshly ground pepper

• Step 1: In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.

• Step 2 : Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.

• Step 3 : Carve the racks in between the rib bones and transfer to plates. Serve right away with any root vegetables, risotto or potatoes of your choosing!