Let the Grilling Begin

Lamb Flatbreads with Tahini Yogurt and a Crunchy Salad with Veg Options

Hello lovely people, I’m Sally — a former restaurant chef turned home cook and cookbook author. Every week, I share simple, healthy-ish recipes that make everyday cooking feel a little more special and as easy as possible, no fancy ingredients required. I’m so glad you’re here — thank you for reading and supporting my work. You can find out more about this newsletter and me here. If you liked this post, please click the little heart above and share it! ❤️

Time flies when you’re having fun. Mais les vacances sont terminees!

I’m still riding high on the vibes of a long vacation with family in London and France (finally, something exciting happened in my back-and-forth-to-the-grocery-store ordinary life)! Thanks to my cleverest daughter-in-law Chelsea’s excellent planning abilities it was a vacation for the ages. My son Luke valiantly navigated the hairpin turns of the serpentine steep roads of the Alpes-Maritimes while I soaked it all in along with Baby Leon.

Here’s the view to write home about.

Now I’m home (sob) and gearing up for summer.

Memorial Day tomorrow hardly seems like summer is beginning here in New England, but I’m not worried—the sun is on its way eventually. Probably with a vengeance.

Lamb Flatbreads with Tahini Yogurt and a Crunchy Salad

Meanwhile here’s the first-of-the-season grilling opportunity I’d like to share. It’s dead easy and invites lots of improvisations. It’s a quick multi-layered supper of warmed pita rounds slathered with a creamy, zesty, yogurt-tahini spread topped with slices of pink lamb and crowned with a crunchy salad.

Before you light the grill, marinate slabs of butterflied, boneless leg of lamb in lemon and garlic, make the yogurt spread, and toss the salad. Grill the lamb for about 10 minutes, or until it’s nicely browned but still pink inside. Let it rest before slicing while you warm the pita on the grill.

Lamb Flatbreads with Tahini Yogurt and a Crunchy Salad Recipe
Serves 4 | Prep time: 15 minutes plus 30 minutes to 4 hours marinating time | Cook time: 10 minutes

LAMB
Juice of 1 lemon
1 teaspoon salt
1/2 teaspoon Maras or Aleppo pepper or crushed red pepper
3 tablespoons olive oil
1/4 cup chopped fresh oregano or rosemary
1 large clove garlic, thinly sliced
1 1/2 pounds boneless leg of lamb, trimmed of tough outer fat and all visible gristle

1. In a shallow baking dish large enough to hold all the lamb, whisk the lemon juice, salt, and the Maras or Aleppo or red pepper. Whisk in the olive oil, oregano, and garlic.

2. Add the lamb to the marinade and turn it so the meat is coated all over. Cover with plastic wrap and let stand at room temperature for 30 minutes or refrigerate for up to 6 hours, turning it in the marinade from time to time.

FLATBREADS
Vegetable or canola oil (for the grill)
1/4 cup tahini
Juice of 1 lemon
1 cup plain Greek yogurt
Salt, to taste
1 pint cherry tomatoes, halved
3 small (Persian) cucumbers, halved lengthwise and thickly sliced
1/2 packed cup fresh mint leaves, torn if large
1/2 packed cup flat-leaf parsley leaves, coarsely chopped
1/3 cup pitted Kalamata olives
4 ounces feta, crumbled
3 tablespoons olive oil
1 tablespoon red wine vinegar, or to taste
4 pita rounds (about 7 inches)
1 teaspoon ground sumac (optional)

1. Light a charcoal grill or turn a gas grill to medium-high. When you’re ready to grill, brush the grill rack to clean it. With a wadded paper towel dipped into canola or vegetable oil, brush the grill grates.

2. In a bowl, whisk the tahini and lemon juice until smooth. Whisk in the yogurt and a generous pinch of salt.

3. In another bowl, combine the cherry tomatoes and cucumbers. Sprinkle lightly with salt and toss well. Add the mint, parsley, olives, feta, olive oil, and vinegar. Stir gently. Taste for seasoning and add more salt, if you like.

4. Use tongs to lift the lamb from the marinade and set it on the grill rack. Cover the grill and cook for 5 minutes or until nicely charred on the underside. Turn and cook for 3 to 5 minutes more, or until a meat thermometer inserted into the thickest part of the lamb registers 130 degrees for pink lamb. (Total grilling time is 8 to 10 minutes.) Set on a cutting board to rest for 10 minutes. Thinly slice the meat.

5. Set the pita rounds on the grill and cook for 45 seconds to 1 minute on a side, or until warm and slightly charred.

6. On each pita round, spread about 1/4 cup of the yogurt mixture and sprinkle with sumac. Top with lamb slices and spoon the salad on top.

COOKING LESSONS

• THE LAMB: What to buy Look for boneless butterflied pieces of lamb in the market or a specialty butcher shop. You may also be able to find lamb leg steaks or lamb shoulder chops, each with a small piece of bone (you can slice around it). If you love lamb and can’t find the flat cuts, you can also buy large cubes for kabobs and grill them on skewers. Slice them into bite-size pieces.

• OTHER MEAT OPTIONS: Grilled chicken breasts or steak would also work here if you’re not a fan of lamb.

• VEGETARIAN OPTIONS: Instead of lamb, grill some thick lengthwise slices of zucchini, summer squash or eggplant. Other candidates for grilling are bell peppers, asparagus, thick slices of red onion, or portobello mushrooms. Top them with the salad, which could also include chickpeas or fat white beans from a jar. For an even more substantial salad, mix in some cooked bulgur, couscous, or orzo.

• No grill? No problem: The meat (or vegetables) can be broiled instead of grilled or pan grilled if you have a stovetop grill pan or a cast iron pan.

• What is ground sumac? It’s a deep red spice with a lemony taste made by grinding the dried berries of wild sumac shrubs that grow mainly in the Middle East. You can usually find it in special markets and some large supermarkets. Do I need it? It adds a nice touch but shouldn’t be a deal breaker if you don’t have any. You’ll love the flatbreads just as they are.

• The bread: Pita is the easiest of find, but you could substitute naan. For a thinner base you could also use lavash or tortillas.

• The marinade: The acidity of lemon cuts through some of the richness of the lamb and also tenderizes the meat by breaking down some of the proteins on the surface. Shorter marinades (30 minutes to 4 hours) work best. Too long, and the meat can become a little mealy. Garlic and herbs are the bonus and add lots of flavor.

I’m not sad that the unofficial start to summer is happening early this year. Not having to fight with three layers of clothing is always a win. Enjoy the weekend, friends, and let’s not forget what the holiday commemorates.

Happy grilling!

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XXOO
Sally