Taste Tested: Grilled Lamb Pitas

This week, Agatha’s greekin’ out with a punchy pita that can’t be beat-a!


“I love grilled lamb. A�There is something about the charred, smokey flavour of the barbeque that lends itself perfectly to Ontario lamb. A�Pair that with a spicy kick of raw garlic and some pummeled cumin and you’ve got yourself a party! A�I serve mine with fresh local vegetables on a pita. A�It reminds me of my travels in Europe and the soft spot I developed for the humble kebab. A�Delicious!”


Recipe: Grilled Lamb with Garlic Yogurt

Serve this up on a warm pita with tomatoes, cucumber, red onions and herbs!


  • 1 1/2 tbsp cold pressed canola
  • 2 large Ontario garlic clove, minced
  • 3/4 tsp whole cumin seeds, toasted in a pan
  • 3/4 tsp ground OntarioA�coriander
  • 1/2 tsp fresh OntarioA�rosemary
  • 1/4 tsp salt
  • 4 Thatcher Farms lamb shoulder chops
  • 1/2 cup Greek yogurt


  1. Prepare barbecue (medium-high heat) or preheat broiler.
  2. Macerate herbs, spices and 1 garlic clove in mortar and pestle.
  3. Whisk paste into oil in a medium bowl to blend.
  4. Add lamb; toss to coat evenly. Let stand 5 minutes.
  5. Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Let stand for 5 minutes, the slice thinly.
  6. Meanwhile, grate remaining garlic clove into Greek yogurt. Salt to taste.
  7. Smear yogurt on warm pitas, arrange sliced lamb and fresh vegetables.
  8. Enjoy!

Preparation time: 45 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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