I'm not a big meat eater, but when I indulge, it has to be good meat. I'm talking grass-fed, pasture raised, organic, etc. Imagine my excitement when I learned a butcher shop featuring meats with all of those adjectives and more would be opening up just up the street from my old apartment. Unfortunately it took a little longer than expected for them to open, but a few weeks ago, I finally got a chance to stop by and check out the store for myself. Lindy and Grundy are the nicknames of Amelia Posada (Lindy) and her wife Erika Nakamura (Grundy). Neither set out to be a butcher (Amelia was a vegetarian), but that is where their paths brought them. This store is phenomenal. It's clean and bright with a great selection if you get there early (they tend to sell out). They have various spices you can mix and match for rubs, bones for stock, and even an assortment of non-meat items like cheese, oils, and jams. Of course this meat is not cheap, nor should it be, but the quality is exceptional and since I don't cook meat often, I'm willing to spring for the best I can find.
Which of course brings me to this lamb shawarma. The recipe speaks for itself. There is so much flavor going on in both the meat and the garlicky sauce. I upped the amount of garlic in the sauce (as always) and it was a bit potent, even for me, but I enjoyed it and the lamb is so tender. I'm excited to visit Lindy & Grundy again for my meaty needs.
Lindy & Grundy - Local, Pastured, and Organic Meats
801 N. Fairfax Ave.
Los Angeles, CA 90046
(Adapted from Food and Wine, May 2011)
Makes 4 servings
2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 garlic cloves, minced
3 tablespoons freshly squeezed lemon juice, divided
2 tablespoons extra-virgin olive oil
1 pound lamb shoulder, fat trimmed, and meat thinly sliced
1 onion, halved and cut into slivers
1/2 cup tahini
1/2 cup mayonnaise
Hot sauce, tomatoes, cucumbers, rice, and/or warmed pita for serving
In a large bowl, mix together the cumin, oregano, half of the garlic, 1 tablespoon lemon juice, and the olive oil. Add the onions and lamb and mix well to combine. Let the lamb marinate for 20 minutes.
Meanwhile, in a small food processor or blender, mix together the mayonnaise, tahini, 2 tablespoons lemon juice, and the remaining garlic. Mix until smooth. Blend in 1/2 cup of water and mix until well combined and smooth. Season to taste with salt.
Heat a large skillet over high heat. Working in batches, cook the lamb and onions until tender and slightly charred, about 6 minutes per batch. Serve the lamb over rice with warm pitas, tomatoes, cucumber, hot sauce, and the tahini sauce if desired.