Step 1
Lamb loins were marinated in garlic, fennel seed, and rosemary. A few hours later, they were grilled over charcoal, to a perfectly rosy medium-rare. Finger-sized carrots were roasted tender in a slow oven with a few drips of olive oil, salt, pepper, and a pinch of brown sugar.
Step 2
Split pita bread was filled with fresh mozzarella, and a squeeze of harissa (a spicy North African tomato/chili sauce).
Step 3
These "hot pockets" were grilled over the coals, while the lamb was resting. The slightly crisp, and smoky exterior was a perfect envelope for the warm, gooey cheese. The cold sauce was a simple plain Greek yogurt, spiked with more harissa, lemon, and fresh mint. Enjoy!
