Pasture Raised Lamb Western Mass


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Grilled Pitas Stuffed with Spiced Lamb


It's always fun to find a recipe that is like nothing you have ever seen or eaten before. This recipe is adapted from the July 2014 issue of Bon Appetit Magazine. The preparation is easy - mix up some ground lamb with spices. Smoosh the lamb mix inside some round pita bread. Grill it over a hot fire. Serve it with our favorite yogurt sauce for dipping. 

These would work as an appetizer too - Cut the grilled and stuffed pitas into triangles and pass them with the dipping sauce as a finger food. 

1 pound Leyden Glen ground lamb

1 small onion, grated finely on a box grater

1 garlic clove put through a garlic press

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. ground cinnamon

2 Tbsp. chopped parsley

1 tsp. salt

2 Tbsp. olive oil

4 medium pita breads (I used the Sahara brand)

Mix all ingredients except pita bread in a bowl and let set for an hour or overnight. 

About an hour before grilling, cut around the outside of each pita so they form a half open clamshell. Divide the ground meat mixture in 4 and using your fingers, smoosh the meat into the pitas, pushing it into all the crevices. The meat should be pushed to the edges of the pita - kind of like an oreo cookie. Press down on them and cover with plastic wrap until ready to grill.

Light the grill and preheat it to high. Brush both sides of each stuffed pita with a little olive oil. Grill the pitas for about 5 minutes per side until the meat is cooked through. You should have grill marks like on the photo. Serve with yogurt sauce for dipping and a green salad.

Yogurt Sauce

1 cup (8 oz) yogurt - regular or Greek

juice of half lemon

1 tsp. ground cumin

1 tsp. kosher salt

pepper to taste

Mix all ingredients together in a bowl and let sit to combine the flavors.

Copyright 2023 Kristin Nicholas