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This maple rosemary skewered lamb is the perfect weekend meal with aromatics such as toasted fennel seeds, coriander, and finely chopped rosemary. Enjoy the combination of tender, crispy lamb sirloin tip atop grilled pita bread and drizzled with a maple yogurt sauce.
Grilled Lamb Sirloin Tip with Pita & Yogurt
4-1/2 pounds of Lamb sirloin tip, cut into 2-inch chunks
1/2 cup olive oil
1/4 cup maple syrup
1/4 cup fresh rosemary, finely chopped
2 tablespoons coriander seeds, crushed
2 tablespoons fennel seeds, toasted, crushed
2 tablespoons mustard seeds, crushed
2 teaspoons black pepper, cracked
1-1/2 teaspoons kosher salt
24 fresh rosemary skewers/stems or 6-inch bamboo skewers soaked in water
2 cups greek yogurt, plain
1-1/2 cups cucumber, peeled, seeded, diced
1 cup plum tomatoes, diced
1/2 cup scallions, minced
2 tablespoons fresh mint, minced
2 tablespoons maple syrup
12 pitas, 6-inch grilled
1/4 cup fresh parsley, minced
For the lamb, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper, and salt in a bowl. Place lamb sirloin tip in a half-size hotel pan and pat marinade onto lamb. Toss well to coat evenly before covering and refrigerating for at least 4 hours or overnight; turn the meat often.
For the sauce, mix yogurt, cucumber, tomatoes, scallions, mint, and syrup in a bowl. Cover and refrigerate at least 2 hours before serving.
When ready to cook, thread 3 or 4 marinated lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well. For each serving, grill two skewers of lamb, about 2 to 3 minutes per side, to the desired doneness before placing them on grilled pita bread. Spoon 1/3 cup yogurt sauce over the top; serve with a sprinkling of parsley.
Recipe and image are provided by the American Lamb Board.