Monday, July 15, 2013

Lamb and Pita Salad

I would describe this salad as a gyro in a salad except instead of the tziki sauce there is a pomegranate dressing. Though I think the tziki sauce would be fabulous too. 
I love lamb. I think it is my favorite meat and together with the greens and pita (which sponged the dressing well) filled me up. A keeper.

Lamb and Pita Salad

adapted from 

1 1/4 lb (625 g) boneless lamb leg steaks, each abut 1/2 inch (12 mm) thick, or 1 1/2 lb (750 g) bone-in lamb leg steaks
2 tablespoons olive oil
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
For the Pita Salad:
2 pita breads, split horizontally
2 cloves garlic
2 tablespoons fresh lemon juice
2 teaspoons pomegranate molasses
2-3 teaspoons honey
1/4 cup (2 fl oz/60 ml) extra-virgin olive oil
Kosher salt
2 large tomatoes, halved crosswise, seeded, and diced
4 green onions, white and light green parts, thinly sliced
1 English cucumber, seeded and cut into small dice
4-6 radishes, coarsely chopped
1 head romaine lettuce, pale inner leaves only, cut crosswise into 1/2-inch (12-mm) pieces
1/2 cup (1/2 oz/15 g) coarsely chopped fresh flat-leaf parsley
1/2 cup  (3/4 oz/20 g) coarsely chopped fresh mint
1 tablespoon ground sumac or za’atar
Brush both sides of the lamb steaks with oil and season with the cumin and generously with salt and pepper. Let stand at room temperature for about 1 hour.
To make the pita salad, preheat the oven to 350°F (180°C). Arrange the pita breads on a baking sheet and bake until lightly crisped and golden, about 10 minutes. Let cool, then break into 1-inch (2.5-cm) pieces. In a mini food processor, process the garlic until minced. Add the lemon juice, molasses, honey, oil, and 1 teaspoon salt. Pulse to combine. Set the pita piece and dressing aside. In a large serving bowl, combine the tomatoes, green onions, cucumber, radishes, romaine, parsley, and mint. Toss to combine. Refrigerate while you cook the lamb.
Prepare a charcoal or gas grill for direct-heat grilling over high heat, or preheat a cast-iron stove-top grill pan over high heat. Place the steaks on the grill rack over the hottest part of the fire or in the grill pan, and cook, turning once, until an instant-read thermometer inserted into the steak registers 135°F (57°C) for medium-rare, 2-2 1/2 minutes per side, or to your desired doneness. Transfer to a cutting board and let rest for about 5 minutes. Cut the steaks crosswise into strips 1 inch (2.5 cm) wide, working around the bone if necessary.
Add the pita pieces to the salad, drizzle with the dressing, and toss to mix. Arrange the lamb on top, sprinkle with the sumac, and serve at once. Serves 4-6.

1 comment:

Jesser said...

I have no idea when I'll get around to trying it out, but this looks awesome! Love lamb and pomegranate.