Open-Faced Pitas With Rotisserie Lamb With Pomegranate And Mint, Grilled Tomatoes, And Greek Slaw
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
43
Spice
42
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cloves
Garlic (thinly sliced)1 cup
Pomegranate Juice1 cup
Red Wine1 cup
Extra-Virgin Olive Oil2 tbsps
Oregano (chopped fresh)2 tbsps
Rosemary (chopped fresh)1 cup
Pomegranate Molasses2 tbsps
Mint (finely chopped fresh)2 tbsps
Dijon Mustard1 cup
Lemon Juice (fresh)1 tsp
Honey1 large
Carrot (grated)Directions:
1
For the rotisserie lamb with pomegranate and mint: Sprinkle both sides of the lamb with salt and pepper
2
Roll the lamb and tie with twine
3
Cut small slits over the entire lamb, using a paring knife
4
Fill each slit with a slice of the garlic
5
Put the lamb into a large plastic resealable bag
6
Whisk the pomegranate juice, wine, olive oil, oregano, rosemary, onions, bay leaves and lemon juice in a bowl and sprinkle with salt and pepper
7
Pour the marinade over the lamb, in the bag
8
Press the air out of the bag and seal tightly
9
Place the bag into a large bowl
10
Refrigerate the lamb for at least 4 hours and up to 24 hours, turning the bag a few times during that time
11
Remove the lamb from the refrigerator 30 minutes before cooking
12
Preheat the grill to medium-hot heat
13
Whisk the pomegranate molasses, mint, mustard and lemon juice in a medium bowl and sprinkle with salt and pepper
14
Skewer the lamb onto the rotisserie and grill until a meat thermometer registers 135 degrees F for medium doneness, 1 1/2 hours to 1 3/4 hours
15
Begin brushing the lamb with the pomegranate molasses mixture after about 45 minutes of grilling
16
Meanwhile for the Greek slaw: Whisk together the lemon juice, olive oil, dill, honey and garlic in a large bowl
17
Sprinkle with salt and pepper
18
Add the red and green cabbage, carrot and feta
19
Toss to combine
20
Cover the slaw and refrigerate for at least 30 minutes before serving
21
Transfer the lamb to a cutting board and loosely tent with foil
22
Wait 15 minutes before slicing
23
While the lamb is resting, brush the tomatoes with canola oil and sprinkle with salt and pepper
24
Grill the tomatoes until they are charred on both sides and just soft, about 4 minutes
25
Slice the lamb
26
Lay the warm pita breads on a large platter
27
Top with sliced lamb, grilled tomatoes and the Greek slaw
28
Squeeze the lemons over the top and serve