Recipe – Grilled Lamb from Chef

Grilled Australian Lam Top Sirloin Souvlaki from Chef Andrew Ormsby of Tucker Restaurant/Catering, Dallas, Texas.

With winter approaching, it is a great time to serve lamb. The recipe we’ve included from Chef Andrew Ormsby uses the well-known famous New Zealand lamb.

Having just experienced lamb in Southern Oregon from Anderson Ranches Oregon Lamb, at a winemakers dinner, I think it easily rivals that I’ve enjoyed in New Zealand. I would never downplay the quality of New Zealand lamb, as I’ve only had great experiences with it. However, for those who want something local, Anderson Ranches is certainly worth trying.

Chef Andrew says, “People come in saying they don’t eat lamb. They leave saying they love it!”

Grilled Australian Lamb Top Sirloin Souvlaki
from Chef Andrew Ormsby

Ingredients:

4 pieces Australia lamb top sirloin trimmed lean or boneless leg of Australian lamb
6 thin 7” pita bread, Greek style
1/2 red onion, sliced thin
8 leaves of romaine lettuce, folded and sliced thin
3 Roma tomatoes
1/2 pint of traditional Greek yogurt
1/2 cucumber peeled, de-seeded and chopped fine
4 teaspoons dried oregano
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cloves fresh garlic, finely minced
2 whole lemons
Salt and pepper

Lemon Yogurt Sauce:

Mix the yogurt with 2 tablespoons of olive oil, 2 cloves of garlic, finely chopped cucumber, 2 teaspoons of oregano and the juice of one lemon.
Season with salt and pepper

Lamb:

Dice the lamb into3/4 inch pieces.
Squeeze the remaining lemon, garlic, olive oil, cumin, thyme, oregano and coriander onto the lamb.
Season with Kosher salt and pepper.
Place the lamb onto metal skewers.
Cook the lamb on a medium grill.
Brush the pita bread with a little olive oil on both sides.
Grill both sides of the pita bread as well to warm and soften them.
Once done, liberally spread yogurt, then lettuce, onion, tomatoes and lamb skewer on top.
Season with salt and pepper.
Wrap the Souvlaki tightly.
Pull the skewer from the meat and serve.