Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw

Name: Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 2 bay leaves; 8 servings Canola oil, for brushing; 1 large carrot, grated; 8 servings Cherry tomatoes, on soaked skewers, for serving; 2 Tbsps Dijon mustard; 170 grams crumbled Greek feta; 2 Tbsps finely chopped fresh dill, plus for garnish; 2 Tbsps finely chopped fresh mint; 2 Tbsps chopped fresh rosemary; 2 cloves garlic, chopped to a paste; 4 cloves garlic, thinly sliced; 1 heads green cabbage, shredded; 1 teaspoon honey; 1 Juice of lemon; 2 Juice of lemons; 8 servings Kosher salt and freshly ground black pepper; 2 kilograms boneless half leg of lamb (about , butterflied; 59 milliliters fresh lemon juice; 2 lemons, for serving; 59 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 1 Spanish onion, chopped; 2 Tbsps chopped fresh oregano; 8 warmed pita breads, with or without pockets, for serving; 237 milliliters pomegranate juice; 237 milliliters pomegranate molasses; 237 milliliters finely shredded red cabbage; 237 milliliters red wine

The recipe Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw could satisfy your Mediterranean craving in around 6 hours and 10 minutes. This recipe makes 8 servings with 924 calories, 41g of protein, and 47g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up olive oil, juice of lemon, carrot, and a few other things to make it today.

Instructions

Sprinkle both sides of the lamb with salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb

Roll the lamb and tie with twine.

Ingredients you will need

Lamb

Roll

Equipment you will use

Kitchen Twine

Cut small slits over the entire lamb, using a paring knife. Fill each slit with a slice of the garlic.

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Garlic

Lamb

Equipment you will use

Knife

Put the lamb into a large plastic resealable bag.

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Lamb

Whisk the pomegranate juice, wine, olive oil, oregano, rosemary, onions, bay leaves and lemon juice in a bowl and sprinkle with salt and pepper.

Ingredients you will need

Pomegranate Juice

Salt And Pepper

Lemon Juice

Bay Leaves

Olive Oil

Rosemary

Oregano

Onion

Wine

Equipment you will use

Whisk

Bowl

Pour the marinade over the lamb, in the bag. Press the air out of the bag and seal tightly.

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Marinade

Lamb

Place the bag into a large bowl. Refrigerate the lamb for at least 4 hours and up to 24 hours, turning the bag a few times during that time.

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Lamb

Equipment you will use

Bowl

Remove the lamb from the refrigerator 30 minutes before cooking. Preheat the grill to medium-hot heat.

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Lamb

Equipment you will use

Grill

Whisk the pomegranate molasses, mint, mustard and lemon juice in a medium bowl and sprinkle with salt and pepper.

Ingredients you will need

Pomegranate Molasses

Salt And Pepper

Lemon Juice

Mustard

Mint

Equipment you will use

Whisk

Bowl

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. Begin brushing the lamb with the pomegranate molasses mixture after about 45 minutes of grilling.

Ingredients you will need

Pomegranate Molasses

Lamb

Meat

Equipment you will use

Kitchen Thermometer

Skewers

Grill

Whisk together the lemon juice, olive oil, dill, honey and garlic in a large bowl.

Ingredients you will need

Lemon Juice

Olive Oil

Garlic

Honey

Dill

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Whisk

Bowl

Sprinkle with salt and pepper.

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Salt And Pepper

Add the red and green cabbage, carrot and feta. Toss to combine. Cover the slaw and refrigerate for at least 30 minutes before serving.

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Green Cabbage

Carrot

Feta Cheese

Transfer the lamb to a cutting board and loosely tent with foil. Wait 15 minutes before slicing.

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Lamb

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Cutting Board

Aluminum Foil

While the lamb is resting, brush the tomatoes with canola oil and sprinkle with salt and pepper. Grill the tomatoes until they are charred on both sides and just soft, about 4 minutes.

Ingredients you will need

Salt And Pepper

Canola Oil

Tomato

Lamb

Equipment you will use

Grill

Slice the lamb.

Ingredients you will need

Lamb

Lay the warm pita breads on a large platter. Top with sliced lamb, grilled tomatoes and the Greek slaw. Squeeze the lemons over the top and serve.

Ingredients you will need

Pita

Tomato

Lemon

Lamb

Equipment

Ingredients

Servings:

bay leaves 8servings

Canola oil, for brushing 1large

carrot, grated 8servings

Cherry tomatoes, on soaked skewers, for serving 2Tbsps

Dijon mustard 170grams

crumbled Greek feta 2Tbsps

finely chopped fresh dill, plus for garnish 2Tbsps

finely chopped fresh mint 2Tbsps

chopped fresh rosemary 2cloves

garlic, chopped to a paste 4cloves

garlic, thinly sliced 1heads

green cabbage, shredded 1teaspoon

honey 1

Juice of lemon 2

Juice of lemons 8servings

Kosher salt and freshly ground black pepper 2kilograms

boneless half leg of lamb (about , butterflied 59milliliters

fresh lemon juice 2

lemons, for serving 59milliliters

extra-virgin olive oil 118milliliters

extra-virgin olive oil 1

Spanish onion, chopped 2Tbsps

chopped fresh oregano 8

warmed pita breads, with or without pockets, for serving 237milliliters

pomegranate juice 237milliliters

pomegranate molasses 237milliliters

finely shredded red cabbage 237milliliters

red wine

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are my top picks for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. The Skouras Saint George Agiorgitiko with a 4.1 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.