{meet the meat} Jeni had a little lamb pita pizza

I make an annual pilgrimage to what has become a fiber artist’s mecca.  The New York Sheep and Wool Festival in Rhinebeck, NY has pretty much exploded over the past few years.  Not to get all “hipster” on you, but I was “going to Rhinebeck before going to Rhinebeck was cool”.

The crowds are insane, the yarn and fiber offerings are varied and fabulous and there is something for everyone when it comes to the food.    The lines for chicken pot pie, artichoke french,  fried pickles, or falafel are ridiculously long.  I stood in line for 30 minutes for an apple cider donut. No joke.

But the lines that are always the shortest?

Lamb chops.

Lamb ravioli.

Lamb burgers.

Not even the merguez and mac and cheese from Dancing Ewe Farm could draw a line.  I sent at least 4 of my Ravelry pals over to them and everyone was surprised that such amazing food had such a short line.

I guess no one wants to eat the cute little lamb.

Well.. more for me, then.

The Sheep and Wool Festival also has a building full of food items for sale.   Local cheese and wine, spice mixes, jerky, roasted nuts and candies have always been there, but this year, there were two local farmers selling their lamb!

SCORE!

Mostly.  By the time I got back there, all that was left was lamb patties.  I wanted ground lamb anyway so these would work just fine. This lamb came from Wil-Hi Farm and it looked delicious. Lamb from Wi Hi Farm

I love lamb.  I know it’s flavor can be a bit off putting to some  and the smell when it’s cooking is very, very different than beef.  Not bad.. just different. I think it’s amazing but not everyone does.

If you aren’t sure about lamb but want to try it, this recipe is for you.  There are some nice spices in here that help mellow out the flavor but still lets the lamb be the star.

adding the seasonings

{RECIPE} LAMB FETA PITA PIZZA

adapted from Ellie Krieger’s Lamb and Feta Pita Pizzas

INGREDIENTS:

  • 1 small onion, diced
  • 1 pound of ground lamb
  • 5 plum tomatoes, chopped
  • 3 cloves of garlic
  • 1/4 cup of dry white wine.
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup chopped fresh parsley
  • 1/4 to 1/2 teaspoon of red pepper flake
  • 4 whole wheat pita
  • olive oil for brushing
  • 3/4 cup feta cheese
  • pine nuts
  • salt and pepper to taste

METHOD:

  1. Preheat your oven to 400 degrees (if you have a pizza stone, use it)
  2. Cook the onion, garlic and lamb in a skillet over medium heat until the meat is browned and the onions are cooked.  Here you can decide if you want to drain the fat or not. I usually leave it in.. mostly because I’m lazy
  3. Add the chopped tomatoes and cook for about 5 minutes.
  4. Add the wine, cinnamon and red pepper flake and cook until the mixture looks “dry”.
  5. Stir in the parsley.
  6. Season with salt and pepper to taste.
  7. Put the pita on a cookie sheet and brush each one with a bit of olive oil.  (If you are using a pizza stone, just build your pita pizza on something that you can use to easily transfer the pita to the oven. I usually use a cutting board)
  8. Top each pita with 1/3 to 1/2 cup of lamb mixture.  Sprinkle with feta cheese and top with pine nuts.
  9. Bake the pita until crispy, about 10-12 minutes.

Lamb Pita Pizza

5 Comments Add yours

  1. Dianna says:

    That looks yummy even though I don’t often eat lamb. The only time I do eat it is when I buy lahmajuns from an Armenian grocery store in my in-laws’ neighborhood. It looks a lot like this and is delicious. If you get a chance you should try it. In fact, there should be a cart selling it at the Rhinebeck festival. Those lamb producers are missing the foodie band wagon on this one.

    1. Pirate Jeni says:

      I’ve never heard of lahmajuns! They sound delish!

      1. Weatherly says:

        I think you can buy lehmejoun at Nora’s grocery in Watervliet. I don’t know how good they are there. I bring mine back from Watertown, Ma when I visit home. They are little like a pizza with a very thin pita like dough and ground lamb/beef, garlic, veg and tomato spread thinly on top. They freeze very well and make a great quick dinner with yogurt/labne and cucumber slices.

        1. Pirate Jeni says:

          Good to know! Thanks!

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