by Kevin
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my 13 recipes »
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Kevin's Notes:
Expand1 cup plain whole-milk yogurt Ask a question about this ingredient
4 tablespoons fresh lemon juice Ask a question about this ingredient
4 tablespoons olive oil - divided Ask a question about this ingredient
2 cloves garlic - minced Ask a question about this ingredient
2 teaspoons ground sumac Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon ground nutmeg Ask a question about this ingredient
1/2 teaspoon ground black pepper Ask a question about this ingredient
2 - 3 lamb leg steaks - 1 - 1.5 pounds Ask a question about this ingredient
4 rounds flat bread Ask a question about this ingredient
1 cup plain whole-milk yogurt Ask a question about this ingredient
2 tablespoons tahini Ask a question about this ingredient
1 clove crushed garlic Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
1/2 teaspoon ground sumac Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon ground black pepper Ask a question about this ingredient
In a medium bowl, combine 1 cup yogurt, 4 tablespoons lemon juice, 2 tablespoons olive oil, 2 teaspoons sumac, 1 teaspoon salt, and 1/2 teaspoon cinnamon, nutmeg, and pepper.
Ask a question about this stepPour yogurt marinade into a gallon zippered bag, add lamb steaks, and refrigerate for 8 - 24 hours.
Ask a question about this stepHeat oven to 225 degrees.
Ask a question about this stepRemove steaks from bag, discarding marinade, and wipe dry (more or less) with paper towels. Heat 2 tablespoons olive oil in a large, lidded sauté pan over medium-high heat. Brown steaks on both sides in pan (about 3 minutes per side).
Ask a question about this stepPour off excess oil, cover sauté pan, and cook in the oven for 1 hour. In the meantime, combine sauce ingredients in a small bowl.
Ask a question about this stepRemove steaks from pan and slice thinly across the grain. Spoon sauce down the center of a loaf of flat bread or pita. Add tomato and a leaf or two of lettuce. Add lamb, roll up, and enjoy.
Ask a question about this stepAnd save those juices in the sauté pan and sop bread in them for an amazing treat.
Ask a question about this step
