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Lamb Shawarma Poutine

Featuring: 4S Maple Lane Farm Lamb

2 4S Maple Lane Farms lamb chops 

3 tbsp olive oil, divided 

1 tbsp shawarma spice 

1 lb fingerling potatoes, halved 

1/2 cup fresh chopped parsley 

1 Roma tomato, seeded and finely diced

1 cup pita crackers, crushed 

1 1/2 cups cubed Sargent Family Dairy Chive Farmstead cheese 

1 cup Pingle’s demi glacé 

1/4 cup pickled beets, diced 

1/4 cup Lebanese style garlic sauce 

1 fresh green Chili, thinly sliced 

  • Preheat oven to 450°F 

  • Pat lamb chops dry with paper towel and season with shawarma spice and salt and pepper. Heat 1 tbsp of olive oil in a cast iron skillet over high heat, once pan is hot, add lamb chops and cook for 2-3 mins per side. Remove to a plate and set aside to rest. 

  • Toss potatoes with 1 tbsp of olive oil, season with salt and pepper and place on a parchment lined baking sheet. Roast in the oven until crispy and cooked through, about 15 minutes. 

  • To make tabbouleh, combine parsley, tomato and pita crumbs in a small mixing bowl, add remaining olive oil, season with salt and pepper and stir until evenly coated. 

  • Warm demi glacé in a small sauce pot until simmering. 

  • Cut lamb from the bone into thin strips. 

  • Top the roasted potatoes with cheese, hot demi glacé, tabbouleh, beets, lamb and garlic sauce. Serve immediately. 

Serves 2

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