I’ve been cooking and eating a lot of lamb lately.  What can I say, I’m a fan.  In fact, I might just start baaa-ing instead of talking.  When I was approached to participate in Seattle’s first American Lamb Pro-Am,  I knew I had to do it!   PLEASE VOTE if you like the recipe. Thanks!

I picked up a mystery lamb cut, which turned out to be a boneless leg of lamb, and it was a big one — easily 8-10 pounds!  I took it home and let it sit in the fridge for a few days while waiting for inspiration to hit.  And then I had dinner with my brother and his girlfriend.  I had a falafel sandwich, and the two of them had gyros.  I was sharing my excitement for the lamb cook-off, and my brother suggested I make gyros.  Interesting.

Instead of making a traditional lamb gyro, I chose to take the elements of a gyro – pita, tomatoes, hummus (might not be traditional, but I like a smear of hummus inside my gyro), feta, onions and spices – and turn them into a filling for a lamb roulade.  I rolled the filling inside a butterflied and pounded leg of lamb and roasted it in the oven.  And there it was: Inside-Out Gyro-Style Lamb Roulade with Sun-Dried Tomatoes, Pita Chips, and Feta.

More info: Sponsored by the American Lamb Board, ten of the Seattle’s food bloggers are to come up with the original lamb recipes that will be put up for a vote.  Four will be selected and pair up with four of Seattle’s chefs to cook at Cedarbrook Lodge in Seattle for 150 local lamb fans.

PLEASE VOTE if you like the recipe.  Thanks!
Inside-Out Gyro Style Lamb Roulade with Sun-Dried Tomatoes, Pita Chips, and Feta


Ingredients

Lamb

2 pound boneless leg of lamb

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon crushed rosemary

1 teaspoon paprika

salt and pepper

olive oil












Filling


1 tablespoon olive oil

1 small red onion, diced

4-6 cloves garlic, chopped

1/2 cup sun-dried tomatoes, chopped

1 cup canned chickpeas, rinsed and drained

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon crushed rosemary

1/4 teaspoon paprika

3/4 cup crumbled feta

3/4 cup crushed pita chips

1/2 cup parsley, chopped

salt and pepper to taste

Directions

1.  Preheat the oven to 375 degrees.
2.  Butterfly the lamb and pound to 1/2″ thickness.  Butterflying gives you a nice, flat, even surface for the filling.  Use a meat mallet or a heavy skillet to pound the lamb – this also tenderizes the lamb.  If the lamb has noticeable fatty pieces, remove those first.
2.  Season the lamb with cumin, coriander, rosemary and paprika.  Drizzle with olive oil and rub in the spices.  Do this on both sides.  Let the lamb sit while you prepare the filling.
3.  Heat olive oil over medium heat in a large skillet.  Add onion, garlic, and sun-dried tomatoes.  Saute for five minutes.  Add chickpeas and seasonings, and saute for another five minutes, smashing chickpeas with the back of a spoon or spatula.  Remove from heat.

4.  Stir in feta, pita chips, and parsley.  Taste, and season with black pepper and salt if necessary.

5. Spread the filling on top of the lamb, pressing slightly so it stays together.

6.  Roll up the lamb and secure with butcher twine or these handy-dandy pink cords.  There might be a bit of filling that escapes – no worries, tuck it in.

7.  Heat oil in an oven-proof skillet over medium high heat.  Sear the lamb roulade for 2-3 minutes per side.

8.  Roast the lamb in the oven for 15-20 minutes, until desired doneness.  Use your meat thermometer if you wish, or slightly cut into the lamb to check the doneness.  Remove the lamb from the pan and allow it to rest for 10 minutes before removing the cords/butcher twine and slicing.

To serve, I put together a quick yogurt sauce with chopped herbs (parsley, dill), green onion, diced up cucumber, lemon juice, salt and pepper.

Like the recipe?  Want to vote?  Here are important dates to keep in mind:

  • Friday, August 24 – Voting begins on the American Lamb Board’s website

  • Friday, August 31 – Voting ends

  • Tuesday, September 4 – Winning bloggers (top 4) will be announced and paired with their chef. (This year’s partner chefs include Jason Stoneburner of Bastille Café & Bar, Bobby Moore of The Barking Frog, Alex Paguaga of Portals at Suncadia Lodge and Mark Bodinet of Copperleaf Restaurant & Bar.)

  • Wednesday, October 10 – American Lamb Pro-Am Event
 

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