This is a special guest post by my lamb-eating husband! Lamb is a staple in Hany’s diet. He not only grew up eating it, he always orders it when we’re out, and he grills it up quite frequently at home. So when Mountain States Rosen asked to sponsor a post for their Lamb on the Go campaign, I couldn’t resist getting Hany’s help. I also want to make sure you get a chance to enter the Mountain States Rosen and American Lamb Board’s awesome #MSRlambrocks hammock giveaway! Scroll down to the bottom to enter.
If you read my blog you know I’m mostly plant-based. But that doesn’t mean my family doesn’t eat meat and poultry. They sure do. Because of that, I need to know which brands share my same values. I want to know how the animals are raised, treated and fed. Were they given hormones and antibiotics? Were they pastured-raised? These are some of the things that matter to me.
How does Mountain States Rosen lamb stand up?
- Mountain States Rosen are American lamb producers. Multi-generational family rancher-owners raise Cedar Springs and Shepherd’s Pride lambs across the American West, from the valleys of the Rocky Mountains to the prairies of Texas to the coastal plains of Oregon.
- Mountain States Rosen is the only lamb and veal company in the U.S. to receive the top rated food safety and quality certification (SQF Level 3)
- Lambs receive the utmost care, healthy exercise, and a nutrient-rich, 100% vegetarian diet
- There are no added or artificial ingredients
- Mountain States Rosen lamb-raising practices preserve green open spaces and promote sustainable agriculture
- Many ranches still employ nomadic shepherds who walk for miles on end watching over the sheep in the fresh air and allowing them to graze naturally on wild grasses and flowers
- Shepherd’s Pride lambs are raised without any added hormones or antibiotics
Find a Cedar Springs or Shepherd’s Pride retailer near you and more flavorful and street-chic Lamb on the Go recipes on the Mountain States Rosen website.
So let’s move on to some lamb-making, shall we?
Hey readers, Hany here as your guest blogger. As a lamb connoisseur and lifelong lamb eater, I’ve got some tips for making the best tasting lamb pita. For me, the most important part of any sandwich is flavor, and that’s going to come from the marinade. The marinade I used for this recipe is the same one my Egyptian mother has made for years and years. It’s tried and true and imparts great flavor on the lamb. The butterflied boneless leg I used in this recipe is a great choice for other dishes, too. It would be equally delicious slow roasted in the oven for Sunday dinner.
I really enjoyed grilling up this Shepherd’s Pride Lamb. The consistency is super smooth and the taste isn’t too strong. Growing up, my mother would always give the lamb a vinegar wash to help get rid of the “gamey” flavor. This lamb is so smooth-flavored, tender, and juicy the vinegar wash just isn’t necessary.
A tip for making this Street Chic Egyptian Pita Sandwich is to not skimp when cutting the medallions for your skewers. Once they grill up they will shrink quite a bit and you don’t want wimpy little medallions in your sandwich. You want nice meaty pieces so cut them into about 1 1/2 inch cubes.
Another tip is to brush the lamb skewers with a little oil before grilling. This will give your sandwich that “street food” feel and also adds great grill flavor.
Here’s the recipe:
Street Chic Egyptian Lamb Pita
- 1 butterflied Cedar Springs or Shepherd’s Pride boneless leg of lamb trimmed of fat
- Assortment of grilling veggies: red bell peppers mushrooms, red onion, tomato, etc.
For the Marinade:
- 2 cups plain yogurt
- 1 Packet onion soup
- 1 Teaspoon cardamom powder
- 2 Tablespoons fresh mint finely chopped
- 1 Tablespoon fresh rosemary chopped
- 1 Teaspoon freshly ground pepper
- 2 Tablespoons fresh lemon juice
- Rinse the lamb well with water and pat dry.
- In a large bowl, combine marinade ingredients. Coat the lamb well with the marinade and place into a Ziploc-type bag. Pour in any remaining marinade, remove the air from the bag, and seal. Refrigerate at least 8 hours or overnight.
- When ready to grill, remove lamb from fridge, place on a plate and let sit on counter (discard marinade).
- Heat up the gas grill to 400 degrees. Cut up your vegetables for the skewers. Season with salt and pepper, if desired.
- Slice lamb into large cubed medallions (they will shrink up). Run lamb and vegetables through skewers lengthwise.
- Once the grill is ready, oil the grates with a paper towel dabbed in vegetable oil. Brush the skewers with oil, too.
- Grill skewers, turning over occasionally, for 4-6 minutes or until desired doneness.
- Transfer lamb to a cutting board and remove skewers. Let lamb stand for about 5 minutes. Remove from skewers and build your sandwich using toasted whole wheat pita. Top with tzatziki sauce, if desired.
Don’t forget to enter the #MSRlambrocks giveaway to win a premium hammock stand and hammock! Just click on the image below and you’ll be directed to the sweepstakes page! Good Luck!