Chef Mark DeNittis
Rocky Mountain Institute of Meat
The Rocky Mountain Institute of Meat is a butchery school in Denver. Chef-educator DeNittis teaches students whole-animal butchering and meat fabrication. This recipe maximizes underutilized parts of the lamb. The meat is ground and wrapped around skewers for an easy and cost-effective handheld appetizer or entree.
4 lbs. ground lamb
1 red onion, peeled, finely diced
3 oz. lime juice
3 bunches flat-leaf parsley, leaves only, finely chopped
3/4 tsp. ground coriander
3/4 tsp. ground cinnamon
3/4 tsp. cayenne
3/4 tsp. ground allspice
3/4 tsp. ground cardamom
Sea or kosher salt, to taste
Black pepper, to taste
12 pita bread rounds
Extra virgin olive oil, as needed
1 tsp. ground sumac
1. Mix together lamb, onion, lime juice and parsley. Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and pepper. Refrigerate lamb mixture to chill well.
2. Preheat grill. Once chilled, shape lamb mixture into 24 approximately flattened patties, about 3 ounces each. Wrap around skewers. Brush grill with oil and cook lamb skewers until internal temperature reaches 165 degrees F.
3. Brush pitas with olive oil and sprinkle with sumac. Grill until crisp. Break pitas into chips and serve with skewers.
Photo courtesy of American Lamb Board