So the first time I ever had lamb and enjoyed it was at a Mediterranean tapas place on the Hill that closed many years ago. It was a spiced, lamb kebab. Cooked to perfection. And I thought, "Wow this is what I've been missing!" Since that day, I've occasionally had a lamb chop or a kebab here and there, but had yet to cook with the meat. That all changed last week when I found this great recipe that was perfect for weekday lunches. It's simple and tasty. Try it out for a different kind of lunch!
Lamb Pita Pizza (makes 4 pita "pizzas")
- 6 oz. ground lamb
- 1 tsp extra-virgin olive oil
- 1 1/2 cups chopped yellow onion
- 1 TB minced fresh garlic
- 1 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 3/8 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup chopped seeded tomato
- 1 1/2 TB fresh lemon juice
- 2 (6-inch) pitas
- 1/2 cup plain hummus
- 1/4 cup chopped fresh cilantro
- 1 TB pine nuts, toasted
Preheat broiler to high.
Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 3 minutes or until browned, stirring to crumble lamb. Remove lamb from pan.
Add oil to pan; swirl to coat. Add onion to pan; sauté 4 minutes. Stir in garlic, cumin, oregano, salt and cinnamon; sauté 1 minute. Stir in tomato; bring to a simmer. Cook 4 minutes or until tomatoes begin to soften. Stir in cooked lamb.
Cover, reduce heat, and simmer 4 minutes. Stir in the lemon juice.
Split each pita into 2 rounds. Place pita rounds on a baking sheet. Broil 1 minute on each side or until crisp.
Spread 2 tablespoons hummus on each round. Top each serving with about 1/3 cup lamb mixture. Sprinkle evenly with cilantro and nuts.