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Lamb Sandwiches With Middle Eastern Slaw

The idea here is to chop or shred the grilled lamb into pieces small enough that they blend into the cabbage-and-carrot slaw. Then flavor the slaw with a luscious tahini dressing made with lemon juice, garlic, and exotic seasonings before piling it into pita pockets.

Type: Lamb
Courses: Sandwiches
Serves: 4 people

Recipe Ingredients

  Dressing
1/3 cup 78mlTahini
1/4 cup 59mlMayonnaise
1/4 cup 36g / 1.3ozFinely-chopped fresh mint
1 tablespoon 15mlFresh lemon juice
1 teaspoon 5mlMinced garlic
1/2 teaspoon 2.5mlKosher salt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/4 teaspoon 1.3mlGround paprika
  Slaw and Lamb
3 cups 711mlThinly-sliced or coarsely-shredded
  Green cabbage
1 cup 110g / 3.9ozCoarsely-grated carrots
3   Lamb blade chops, 3/4" thk - (abt 8 oz ea) - trimmed of fat
  Extra-virgin olive oil - as needed
  Kosher salt - to taste
  Freshly ground black pepper - to taste
4   Pita pockets - for serving

Recipe Instructions

To make the Dressing: In a medium bowl whisk together the dressing ingredients along with 1/4 cup of water to make a smooth dressing.

In a large bowl, mix together the cabbage and carrots, and pour the dressing over the top. Mix well. Set aside for 20 to 30 minutes.

Lightly brush or spray both sides of the lamb chops with olive oil, and season with salt and pepper to taste. Grill the lamb chops over Direct Medium heat until medium-rare, 10 to 12 minutes, turning once halfway through grilling time.

Transfer the lamb chops to a cutting board. Cut the meat off the bones, and chop or shred it into small pieces. Add the lamb to the slaw.

Open the pita pockets and fill them with the lamb mixture. Serve immediately.

This recipe yields 4 servings.

Wine Recommendation: A spicy American Zinfandel stands up well to this casual meal.

Beer Recommendation: Sip on a cold pale ale for good refreshment.

Source:
Weber's Recipes at http://www.weber.com

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