Lamb Shawarma Poutine

4S Maple Lane Farms lamb chops 2

olive oil, divided 3 tbsp

shawarma spice 1 tbsp

fingerling potatoes, halved 1 lb

fresh chopped parsley 1/2 cup

Roma tomato, seeded and finely diced 1

pita crackers, crushed 1 cup

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

Pingle’s demi glacé 1 cup

pickled beets, diced 1/4 cup

Lebanese style garlic sauce 1/4 cup

fresh green Chili, thinly sliced 1

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.

Ingredients