L
function String() { [native code] }

Lamb Gyros from Beat Bobby Flay

Here’s another peek into the brand new Beat Bobby Flay Cookbook… now available everywhere! This book is full of recipes, tips and fun behind-the-scenes info from the hit Food Network show with the same name. The Lamb Gyros recipe, below, was a winning dish by Bobby in Season 9!

EPISODE 902: “Breaking Food News”

COMPETITOR: Michael Ginor

DISH: Lamb gyros

WINNER: Bobby Flay

 

This was a fun one for me. Michael Ginor is a longtime friend, and he completely took me by surprise when he showed up in the Beat arena. He clearly brought his best, and I loved the idea of a lamb gyro because it allowed me to try and get creative with the garnishes and condiments to support the lamb. I pulled out all the flavor bombs for this one—pomegranate, harissa, and tangerine—and okay, so it’s not classic Greek, but these are the flavors that get my juices flowing.

SPICE-CRUSTED LAMB GYROS with Tangerine-Harissa Sauce & Pomegranate-Pickled Shallots

SERVES 6

 

LAMB

1½ pounds lamb loin, excess fat trimmed

Kosher salt and freshly ground black pepper

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tablespoon sweet smoked Spanish paprika

Canola oil

 

TO FINISH

6 pitas

¼ cup canola oil

Tzatziki (recipe follows)

Tangerine-Harissa Sauce (recipe follows)

Pomegranate Pickled Shallots (recipe follows)

¼ cup fresh mint leaves, chopped

Pomegranate seeds, for garnish, optional

 

1 Cook the lamb: Preheat the oven to 425°F.

2 Season the lamb on both sides with salt and pepper. Combine the coriander, cumin, and smoked paprika in a small bowl and rub the entire loin with the mixture. Let sit at room temperature for 10 minutes.

3 Heat 2 tablespoons of oil in a large ovenproof sauté pan over high heat until shimmering. Add the lamb and cook until golden brown and a crust has formed on all sides, about 10 minutes. Transfer the pan to the oven and roast to medium-rare doneness or until an instant-read thermometer inserted into the center of the loin registers 135°F, about 8 minutes. Remove from the oven, transfer the lamb to a cutting board, and let rest for 5 minutes. Cut into ¼-inch-thick slices.

4 To finish: While the lamb is resting, heat a large sauté pan over high heat. Brush each side of a pita with 1 teaspoon oil. Toast in the pan until lightly golden on both sides and warmed through, about 1 minute total. Repeat with the remaining pitas.

5 Divide the pitas among the plates, put a dollop of the tzatziki in the center of each. Divide the lamb among the plates, drizzle with some of the tangerine sauce, and top with some of the pickled shallots. Garnish with the mint and pomegranate seeds, if using, and serve extra sauce and tzatziki on the side.

 

Tzatziki

MAKESABOUT 1½ CUPS

 

1 cup 2% Greek yogurt

½ cup grated cucumber, pressed in paper towels

3 garlic cloves, mashed to a paste with ¼ teaspoon kosher salt

Finely grated zest of 1 lemon

Juice of ½ lemon

Pinch of freshly ground black pepper

 

Stir together the yogurt, cucumber, garlic, lemon zest, lemon juice, and pepper in a medium bowl until combined. The tzatziki can be made up to 1 day in advance and stored, tightly covered, in the refrigerator.

 

Pomegranate-Pickled Shallots
MAKESABOUT 1 CUP

 

½ cup pomegranate juice

¼ cup red wine vinegar

2 tablespoons grenadine

2 tablespoons pure cane sugar

½ teaspoon kosher salt

4 large shallots, thinly sliced

 

Combine the pomegranate juice, vinegar, grenadine, sugar, and salt in a small saucepan. Bring to a boil and cook until the sugar has dissolved, 2 minutes. Put the shallots in a heatproof bowl and pour the liquid over top. Cover and refrigerate for at least 1 hour and up to 3 days before using.

 

Tangerine-Harissa Sauce
MAKES1¼ CUPS

 

2¼ cups tangerine juice

3 tablespoons clover honey

1 tablespoon red wine vinegar

2 tablespoons harissa

Kosher salt and freshly ground black pepper

¼ cup extra-virgin olive oil

Combine 2 cups of the tangerine juice and the honey in a deep medium sauté pan over high heat. Cook until thickened and reduced to about ½ cup, about 20 minutes. Transfer to a blender along with the remaining ¼ cup tangerine juice, the vinegar, harissa, salt, and pepper and blend until combined. With the machine running, add the oil and blend until emulsified. The sauce can be made up to 3 days in advance and stored, tightly covered, in the refrigerator.