From: Chef Rachel Klein, OM Restaurant, Cambridge, MA.
Yield: 4 servings.
1 lb. boneless American Lamb loin
1⁄4 cup flat leaf parsley, coarsely chopped
3 Tbsp. olive oil
2 Tbsp. lemon juice, strained
3 garlic cloves, minced
2 tsp. Urfa pepper (chile pepper from Urfa, Turkey) or 1⁄2 tsp. each cayenne pepper and smoky paprika
1 tsp. ground cumin
1 tsp. paprika
1 tsp. ground black pepper
1 tsp. ground coriander
4 flat soft pita breads
1⁄4 cup cucumbers, julienne
1⁄4 cup red onion, sliced
1⁄4 cup flat-leaf parsley leaves
1⁄4 cup fresh mint leaves
1⁄4 cup goat or feta cheese, crumbled
Red Onion and Tomato Chutney:
2 tsp. unsalted butter
3 medium red onions, julienne
1⁄4 cup granulated sugar
2 tomatoes, peeled and chopped
1⁄2 cup red wine
1⁄2 cup balsamic vinegar
1 tsp. lemon juice
to taste, salt and white pepper
Trim fat and silver skin from lamb. in food processor, combine parsley, olive oil, lemon juice, garlic, urfa pepper (or cayenne and paprika), cumin, paprika, black pepper and coriander. Process to make paste. Rub paste over lamb, cover and refrigerate, marinating for 24 hours.
To grill lamb: grill over medium-hot coals covered with gray ash for 4 to 6 minutes per side, or to desired degree of doneness.
To roast lamb: Place lamb on rack in roasting pan. Roast at 400°F for 15 to 20 minutes, or to desired degree of doneness.
Use meat thermometer to determine doneness: 145°F for medium-rare, 160°F for medium, and 170°F for well. Cover and let stand 5 to 10 minutes. internal temperature will rise approximately 5 degrees upon standing.
For red onion and tomato chutney: in skillet, melt butter over medium heat. Add red onions and cook for 8 minutes, stirring occasionally. Add sugar to onions and cook on medium-low heat for 8 minutes, stirring occasionally. Mix tomatoes, red wine and balsamic vinegar into onion mixture. Cook on medium heat until liquid has reduced by three-quarters. Add lemon juice. Season with salt and white pepper to taste. Cool. Place mixture in food processor and pulse twice to coarsely chop. Cool and refrigerate. Makes about 1 cup.
To serve: On each pita, place 1 Tbsp. each of cucumber, red onion, parsley, mint, crumbled feta and red onion and tomato chutney. Thinly slice the lamb and place on top of ingredients in pita, then roll or fold.
AMERICAN LAMB BOARD