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.