disclosure: this a sponsored post in partnership with mountain states rosen. i was compensated for this post and product was provided to me. all opinions are my own. recipe contains affiliate links.
i am thrilled that it is once again grilling season.
i love the flavors and experiences and ambiance around grilled food. it’s super easy, doesn’t heat up the house and involves less clean-up… all wins in my mind. grilling duties are mine at my house. my husband swears he’s happy to do it, but i just “do it so well”. honestly, i like escaping the kitchen to stand in the lovely outdoors for a change.
grilled food also often equals handy, “eat on the fly” food. think food truck and hand-held mini-meals, which are all on-trend now.
one of my new favorites to grill is lamb. unfortunately lamb is often overlooked and assumed to be complicated or a special occasion dish to be had at a fancy restaurant. but really, lamb is as easy to prepare as any other type of meat. its flavor and nutrition profile is pretty impressive too! lamb is a lean protein, full of healthy B12 vitamins and niacin, and loaded with immune-boosting zinc and selenium.
if it’s humaneness and sustainability that drive your purchases at the meat counter, then you’ll have a hard time finding a better choice than lamb. cedar springs and shepherd’s pride lamb are case in point. they are a cooperative of american west rancher-owners who have taken pride in providing quality, american lamb to consumers for mulit-generations. many of the ranches still employ nomadic shepherds who walk with their sheep and allow them to graze naturally on wild grasses. this also proves to sustain green spaces, a practice important to preserving natural resources and wildlife habitats.
cedar springs lamb, available nationwide via this store locator is all-natural, minimally processed with no added ingredients, fed a 100% vegetarian diet and given the utmost care. because the lamb is grown in america, it is the freshest and safest, with a rich, succulent flavor that isn’t “wild”.
that lamb flavor goes hand-in-hand with healthy spices and marinades. while i still crave the hearty-rich flavors of the slow-braised spring lamb shanks i made a few weeks ago, there’s something about thinly sliced, tender lamb that makes me want to smother it in middle eastern spices and wrap it in a pita.
so… that’s what i’ve done. to be honest, i had a hard to not eating too much meat before it made it into my pita, but i restrained myself enough to hit it with some of my favorites toppings. crunchy pistachios, juicy-bursting pomegranates, a perfect nutty-garlic sauce, and fresh herbs.
this is simple and fresh. my 7-year old asked for seconds.
for your barbecues this summer, skip the tired burger and go straight for the lamb… you won’t regret it for a minute!
be sure to enter the lamb rocks hammock sweepstakes that mountain states rosen is offering now! you can win a cool hammock and stand, just in time for summer…
Grilled Lamb Shawarma with Pomegranate and Pistachios
Ingredients
For Lamb:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves pressed garlic
- 3 pounds Cedar Springs or Shepherd’s Pride Butterflied Leg of Lamb
Almond-Garlic Sauce:
- 1/3 cup almond butter
- 2 cloves pressed garlic
- 2 tablespoons olive oil
- 3 tablespoons water
- 1 tablespoon lime juice
Extra:
- Gluten-free Pita Bread warmed (such as Against the Grain Gluten-Free Pita Bread)
- Grilled Red Onion
- Pomegranate Seeds
- Chopped Shelled Salted Pistachios
- Fresh Cilantro Leaves
- Fresh Mint Leaves
Instructions
To make Lamb:
- Combine olive oil, red wine vinegar, paprika, cumin, coriander, salt, pepper and garlic in a medium bowl. Place lamb in a gallon-size zip-top plastic bag. Pour olive oil mixture into plastic bag; close bag and massage mixture around lamb. Chill and marinate for 4-24 hours.
- Preheat grill; grill lamb for 15 minutes per side or until meat reaches 130° when tested with a meat thermometer. Allow to rest for 15 minutes. Slice thinly against the grain.
To make Almond-Garlic Sauce:
- Combine almond butter, garlic, olive oil, water, and lime juice in a medium bowl. Set aside until ready to use.
To Assemble:
- On a warm gluten-free pita bread, top with sliced lamb, grilled red onion, pomegranate seeds, chopped pistachios, cilantro and mint. Top with Almond-Garlic Sauce.
