Description
These Grilled Lamb Pitas with Pistachio & Mint Pesto are bold, fresh, and full of Mediterranean-inspired flavor. Juicy grilled lamb is paired with a vibrant, nutty pesto and stuffed into warm pitas with crisp veggies for a satisfying and colorful meal perfect for summer grilling or weeknight dinners.
Ingredients
Lamb:
- 1 pound lamb shoulder or boneless lamb chops
Pitas:
- 4 whole pitas
Pistachio & Mint Pesto:
- 1 cup fresh mint leaves
- ½ cup pistachios, shelled and unsalted
- 2 tablespoons lemon juice
- 1 garlic clove
- ½ cup olive oil
- Salt and pepper, to taste
For Garnish:
- Fresh vegetables for garnish (such as cucumbers, tomatoes, red onion)
Instructions
- Marinate the Lamb: Season lamb with salt, pepper, and 1 tablespoon olive oil. Let sit for 30 minutes at room temperature.
- Make the Pesto: In a food processor, blend mint, pistachios, lemon juice, garlic, and olive oil until smooth. Add salt and pepper to taste. Set aside.
- Grill the Lamb: Preheat grill or grill pan to medium-high. Grill lamb for 5–7 minutes per side, or until internal temp reaches 145°F for medium-rare. Adjust for preferred doneness.
- Rest the Lamb: Transfer grilled lamb to a plate and let rest for 5–10 minutes to retain juices.
- Warm the Pitas: Lightly grill pitas for 1 minute per side or microwave for 10–15 seconds to soften.
- Slice the Lamb: Thinly slice the rested lamb for easy stuffing.
- Assemble the Pitas: Spread pesto inside each warm pita. Add lamb slices and top with your choice of cucumbers, tomatoes, red onion, or other veggies.
- Serve: Serve immediately, with extra pesto on the side if desired.
Notes
- For a dairy-free option, skip cheese-based sauces and stick to the mint pesto.
- Try a dollop of Greek yogurt or tzatziki if you’d like a creamy addition.
- The pesto can be made ahead and stored in the fridge for up to 3 days.
