Ontario Lamb Shawarma
Preparation Time:25 Minutes
Cooking Time:6 to 7 Minutes
1-1/2 lb (750 g) bone-in Ontario Lamb Leg Chops - Try Lamb from Ewe Dell Family Farm, right here in Essex County! http://www.ewedell.ca/
2 Ontario Onions, thinly sliced lengthwise
1/4 cup (50 mL) olive oil
2 cloves garlic, minced
3 tbsp (45 mL) lemon juice
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) dried oregano
3/4 tsp (4 mL) salt
1/3 cup (75 mL) tahini (sesame seed paste)
1/3 cup (75 mL) reduced fat mayonnaise
Pita bread or rice
Ontario Greenhouse Lettuce, shredded
Ontario Greenhouse Tomatoes, chopped
Hot sauce (optional)
Trim, remove bones and thinly slice lamb; place in bowl along with onions. Combine oil, 1 clove of the garlic, 1 tbsp (15 mL) of the lemon juice, cumin, oregano and 1/2 tsp (2 mL) of the salt; toss with lamb and onion. Let stand for 15 minutes.
Meanwhile, in blender, combine tahini, 1/3 cup (75 mL) water, and remaining garlic and lemon juice; blend until smooth. Add mayonnaise and remaining salt; blend until creamy.
Heat 2 large nonstick skillets (or cook in 2 batches) over high heat until very hot. Add half of the lamb mixture to each skillet; cook, turning occasionally, for about 6 minutes or until lamb is browned and onion caramelized.
Serve over rice or pita breads with prepared sauce, lettuce, tomatoes and hot sauce, if desired.
Recipe courtesy of Foodland Ontario http://www.foodland.gov.on.ca/index.html