Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw
"Get this all-star, easy-to-follow Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw recipe from Bobby Flay..."
INGREDIENTS
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One boneless half leg of lamb (about 4 pounds), butterflied
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Kosher salt and freshly ground black pepper
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4 cloves garlic, thinly sliced
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1 cup pomegranate juice
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1 cup red wine
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1/2 cup extra-virgin olive oil
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2 tablespoons chopped fresh oregano
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2 tablespoons chopped fresh rosemary1 Spanish onion, chopped
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2 bay leaves
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Juice of 1 lemon1 cup pomegranate molasses
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2 tablespoons finely chopped fresh mint
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2 tablespoons Dijon mustard
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Juice of 2 lemons
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1/4 cup fresh lemon juice
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1/4 cup extra-virgin olive oil
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2 tablespoons finely chopped fresh dill, plus for garnish
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1 teaspoon honey
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2 cloves garlic, chopped to a paste
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Kosher salt and freshly ground black pepper
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1 cup finely shredded red cabbage
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1/2 head green cabbage, shredded
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1 large carrot, grated
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6 ounces crumbled Greek feta
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Cherry tomatoes, on soaked skewers, for serving
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Canola oil, for brushing
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8 warmed pita breads, with or without pockets, for serving
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2 lemons, for serving
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