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Lamb Sandwiches with Middle Eastern Slaw

 

A spicy American Zinfandel stands up well to this casual meal.

Sip on a cold pale ale for good refreshment. 		 

The idea here is to chop or shred the grilled lamb into pieces small enough that they blend into the cabbage-and-carrot slaw. Then flavor the slaw with a luscious tahini dressing made with lemon juice, garlic, and exotic seasonings before piling it into pita pockets.

For the dressing:

1/3 cup tahini
1/4 cup mayonnaise
1/4 cup finely chopped fresh mint
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
 
3 cups thinly sliced or coarsely shredded green cabbage
1 cup coarsely grated carrots
 
3 lamb blade chops, about 8 ounces each and 3/4 inch thick, trimmed of fat
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
 
4 pita pockets


To make the dressing: In a medium bowl whisk together the dressing ingredients along with 1/4 cup of water to make a smooth dressing.

In a large bowl, mix together the cabbage and carrots, and pour the dressing over the top. Mix well. Set aside for 20 to 30 minutes.

Lightly brush or spray both sides of the lamb chops with olive oil, and season with salt and pepper to taste. Grill the lamb chops over Direct Medium heat until medium rare, 10 to 12 minutes, turning once halfway through grilling time. Transfer the lamb chops to a cutting board. Cut the meat off the bones, and chop or shred it into small pieces. Add the lamb to the slaw.

Open the pita pockets and fill them with the lamb mixture. Serve immediately.

Makes 4 servings.