Tots and Lamb Shawarma 

Minnesotans love their Tots. They aren’t just for Hot Dish anymore!!!! Enjoy this new recipe I have fallen in love with.

Tots & Lamb Shawarma 


Source of photo & recipe: Idaho Potatoes 

Potato Tots (processed or homemade )

Lamb Ingredients:

4 pounds boneless leg of lamb

1-¼ tablespoons cumin

1-¼ tablespoons coriander

1-¼ tablespoons garlic powder

¾ tablespoon paprika

1-¼ teaspoons turmeric powder

¾ teaspoon ground cloves

¾ teaspoon black pepper

¾ teaspoon cinnamon

salt, to taste

Cucumber Tomato Salad:

1 cucumber, chopped

1 tomato, chopped

⅓ cup parsley, chopped

1 tablespoon olive oil

1 teaspoon lemon juice

Zhoug:

1 cup coriander

1 cup parsley, roughly chopped

3 jalapeños, seeded and roughly chopped

½ teaspoon cumin

¼ teaspoon ground cardamom

½ ½ teaspoon sugar

2 garlic cloves, crushed

3 tablespoons olive oil

Garnishes:

feta cheese

tahini

parsley

For the lamb: Combine spices. Butterfly the leg of lamb, and generously coat with spice rub. Grill over mesquite charcoal, turning frequently, until the meat thermometer reading reaches 140°F at the thickest part. Let rest 10 minutes, then carve into thin slices.

For the cucumber tomato salad: combine all ingredients.

For the zhoug: combine all ingredients.

For the tots: Once toppings are prepared, fry or bake the potato tots according to package directions.

To serve, pile them high and top them with the lamb, salad and zhoug. Garnish with feta, tahini and parsley.

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