Monday, May 30, 2011


1 lamb shoulder or leg of lamb, de-boned, cut into 1 inch cubes


1 1/2 c. finely chopped onions
1/4 c. lemon juice
1/4 c. fresh parsley, chopped (or 2 tbsp. dried)
1/4 c. fresh cilantro, chopped (or 2 tbsp. dried)
3 tbsp. fresh mint, chopped (or 3 tsp. dried)
2 tsp. Real Salt sea salt
1 tsp. ground cumin
1 tsp. paprika
1 tsp. ground pepper
1/4 c. extra virgin olive oil

Combine all marinade ingredients in glass bowl. Add lamb cubes, cover, and refrigerate 2 - 4 hours (more for fuller flavor).

In cast iron skillet, heat 1 tsp. extra virgin olive oil. Once skillet is heated (careful to not let it smoke), add lamb and marinade. Cook, stirring often, until lamb is a very light pink inside and lightly browned on outside. Remove from heat.

Gently heat teff wrap. Top with lamb, lettuce and dill cream sauce.

(Recipe adapted from Emeril Lagasse's Greek-Style Lamb Kebabs feature on Good Morning America on 06.18.2010)

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