Sunday, September 1, 2013

Lamb Pita Pizza

I too find it hard to believe I've never cooked with lamb before. My early interactions with the meat had not been good ones. Bless her, but my grandmother didn't really season the meat when we'd have it during the holidays and she would effectively cook it to death. Which is a funny phrase when you think of it, considering when you're cooking meats, they are most often quite dead. But I digress...

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.

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