Not long ago, I made a trip to the Orange County Fair–about an hour from where I live in Atwater Village–to partake of the food trucks that gather there right near the farmer’s market. My first stop was the Lime Truck, a well-known L.A. enterprise (they won Season 2 of the Great Food Truck Race on Food Network), where Alex–one of the truck’s long-time employees–walked me through one of their most popular items, the lamb sandwich. My mission: to recreate it at home.
Alex was a little bit stingy with the details, but using my powers of observation (and taste) I broke down the lamb sandwich into the following components: bread (they use naan instead of pita), the lamb itself (ground; you can buy it that way at the grocery store), the condiments (tzaziki, made with mint instead of dill and store-bought dressing; plus Sriracha) and the garnishes (arugula and tomato). The only tricky part was figuring out the spices; but at some point, Alex mentioned turmeric and I noodled with the rest, incorporating some smoked paprika (to replicate the smokiness) and Aleppo pepper (for heat).
The result was, in my own humble opinion, a sandwich just as winning as the one I ate at the Lime Truck (don’t tell them I said so). While the truck’s version felt like something you might get at a restaurant, mine was a bit more homey–like something your grandmother might make if you had a Greek grandma who drives a truck. So now you don’t have to drive to Orange County to experience it; just follow these instructions. For a more authentic experience, eat it outside of your car with the motor running. Just make sure no one drives off with it.
Recipe: The Lime Truck’s Lamb Flat Bread Sandwich with Tzatziki
Summary: Adapted from The Lime Truck.
- 1 cup Greek yogurt
- 1 tablespoon MIRACLE WHIP Dressing (to help thicken the Tzatziki)
- 1/2 medium cucumber, peeled, seeded, and diced fine
- 1 tablespoon fresh lemon juice
- 1 clove minced garlic, plus 2 more for the lamb
- 1 tablespoon finely chopped mint
- 1 pound ground lamb
- 1 teaspoon turmeric
- 1 teaspoon Aleppo pepper
- 1 teaspoon smoked paprika
- 4 pieces of naan, warmed in a grill pan
- 1 large tomato, sliced thin
- 2 cups arugula, washed and spun dry
- Sriracha sauce
- First make the Tzaziki by stirring together the Greek yogurt, the MIRACLE WHIP (to help thicken the Tzatziki), the cucumber, lemon juice, garlic, and mint. Season to taste to adjust for acid (add more lemon juice if necessary). Set aside for 30 minutes so the flavors meld.
- To prepare your patties, use your hands to combine the lamb, garlic, turmeric, Aleppo pepper, and smoked paprika. Form the mixture into 8 small patties.
- Heat a cast iron skillet until very hot. If the skillet is well-seasoned, you don’t need to add any oil; if it’s a bit dry-seeming, add a splash of vegetable oil. Sear the patties until dark brown on both sides and cooked all the way through.
- To serve, place two patties on each piece of naan, top with arugula and tomato, then the tzaziki sauce and finally the Sriracha. Serve right away.
Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
My recipes and opinions. Made possible by MIRACLE WHIP.