Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network
Valerie loads up pita pockets with tender lamb, mediterranean salsa and hummus!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Lamb Pita Sandwiches
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 30 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Kosher salt
2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded
Vegetable oil
1/2 cup red wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and chopped
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons chopped dill
1 tablespoon lemon juice (from 1 lemon)
4 to 6 pita pockets
One 10-ounce container hummus
1 head romaine lettuce, torn in half or in thirds
Kosher salt and freshly ground black pepper
Directions
Special equipment: electric pressure cooker
Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
Cook’s Note
Save any leftover sauce from the pressure cooker as a base for making sauces, pasta, gravy, etc.
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Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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How to Make a Dipped Lamb Manwich - Sloppy Joe Sandwich
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In this video I demonstrate how to make a dipped lamb manwich.
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Zahra's Kitchen: Chicken Pocket with Spinach
Who knew chicken would taste this good with spinach, some peppers and cheese; all combined in a pita bread pocket!
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Mediterranean Style Grilled Lamb Backstrap Stuffed With Spinach and Feta
Authentic Mediterranean Stuffed Lamb Backstrap cooked on the Weber Kettle using high indirect heat from charcoal briquettes.
????Check out the full recipe for ingredients and steps:
Smoked BBQ Source's Dean Schuey Schumann shows you how to make BBQ Lamb Backstrap stuffed with spinach and feta. You'll also see how to make a roasted zucchin salad to go with it using the Weber Kettle. To maximize the flavor of the lamb you'll learn how to make a super testy herb rub that can be tweaked for various tastes and meals.
Lamb backstrap is cut from near the spine in the middle of the loin. The backstrap is the same cut you call a ribeye that comes from beef. It’s a premium, lean cut and has a slightly milder flavor, making it a perfect choice for anyone that’s still on the fence about eating lamb.
✅Timestamps
0:00 Start
0:05 Intro
0:23 The Selection and Prep
1:00 The Stuffing
1:37 The Seasoning
2:44 The BBQ Set Up and Style of Cook
3:23 The Meat going on
3:50 Prepping the Vegetables
4:46 Resting the Lamb
5:09 The Vegetables going on
5:27 Making the Vinaigrette
6:27 Serving Suggestion
7:03 The Verdict
7:46 Bloopers
✔Equipment Used:
Weber Kettle -
ThermoWorks Thermapen -
????Ingredients:
Spinach and Fetta stuffed Lamb Back Strap
• 2 lamb backstraps
• 7oz of frozen chopped spinach, defrosted and drained
• 2oz of Fetta cheese
• 2 garlic cloves minced
Lamb Seasoning
• ¼ cup of dried rosemary.
• 2 tbsp of dried thyme
• 1 tbsp of dried oregano
• 1 tbsp of granulated garlic
• 1 tsp of kosher salt
• 1 tsp of lemon pepper
Roasted Zucchini Salad
• 4 medium sized zucchinis
• 4 red bell peppers
• 18 oz of cherry tomatoes
• 2 red onions
• 4 tablespoons of olive oil
• 4 tsp of smoked paprika
• 2 tsp of dried mint leaves
• 1 tsp of kosher salt
• ½ tsp of freshly ground black pepper
Vinaigrette
• 2 tbsp of finely chopped shallots
• 2 tablespoons of red wine vinegar
• 2 tsp of Dijon mustard
• 1 tsp of honey
• 2 tsp of minced garlic
• 4 tbsp of extra virgin olive oil
• Fine sea salt to taste (around ¼ tsp)
• Freshly ground black pepper to taste (around a pinch or two)
Disclaimer: This video description contains affiliate links. If you click on one of the product links and buy smokedbbqsource will receive a commission at no extra cost to you. This helps support us so we can make more videos like this.
Speedy Flatbreads | Jamie Oliver | ONE | Monday 8.30pm Channel 4 UK
Speedy ONE pan flatbreads. A toastie like you've never had before and a recipe that's perfect for when you're out of bread. You are going to want to give this one a go!
Recipe from Jamie's latest book ONE and featured in the Channel 4 show in the UK Monday nights.
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