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Entrée – Pork/lamb
Mediterranean Grilled Lamb Pita |
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This recipe was featured on
"You're the Chef" episode #514.
Buy this episode from WVIA.
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Yield: eight portions
Ingredients:
Grilling
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1/2 head |
romaine lettuce, trimmed and sliced thin |
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1 c. |
Feta cheese, drained and crumbled |
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4 each |
pita bread, 8-inch diameter, cut in half |
Oil mixture
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1/2 c. |
fresh garlic, chopped fine |
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1/4 c. |
olive oil, virgin |
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1/4 c. |
rosemary, stripped, chopped |
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1/4 c. |
parsley, chopped |
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2 Tbsp. |
salt |
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1 Tbsp. |
ground black pepper |
Pork
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2 lb. |
boneless lamb leg, trimmed |
Vegetables
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1/2 each |
red bell pepper, seeded |
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1/2 each |
yellow bell pepper, seeded |
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1 each |
zucchini, trimmed and sliced into slabs |
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1 each |
yellow squash, trimmed and sliced into slabs |
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Grilling procedure:
Over high heat on the lower rack of the grill, brown the lamb evenly on both sides. Place the lamb on the upper rack or cooler side of the grill and continue cooking until desired doneness is achieved.
While the lamb is finishing cooking, grill the vegetables until they are charred and tender. Remove them from the grill and chop or cut them into thin strips.
Remove the lamb to a tray and let it rest for 5 minutes before carving thinly across the grain of the meat.
Stuff the sliced lamb into a half pita, and top with vegetables, eggplant puree, lettuce, tomatoes and Feta cheese.
Oil mixture procedure:
Combine all the oil mixture ingredients.
Pork procedure:
Pour half of the oil mixture over the lamb and rub it onto the meat. Marinate at least 24 hours.
Vegetables procedure:
Pour the rest of the oil mixture over the vegetables at least 3 hours before cooking.
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