I've raved and ranted about McCall's Meat and Fish, several times since it's grand opening in February of 2010. Ever since I've been a foodie, it's been one of my mini-dreams to have a local butcher in my neighborhood. Call it divine intervention, this randomly occurred when I moved to Los Feliz in February too. It was the joining of two loves and I've been devoted to this neighborhood joint ever since.
Nathan and Karen (the dynamic owners of McCalls) are passionate about what they do, both have A+ resumes in the restaurant industry, and are committed to serving only the best, primo cuts of meat, fowl, game and seafood. I kinda feel like I won the foodie lottery to be honest. Every other weekend when I make my morning grocery run, I stop by to pick up a few essentials and a few non-essentials. About two months ago, I broke down and tried their homemade lamb sausages (mind you, all of the sausages they sell are made there at the shop). It's safe to say, I've got a slight addiction, because since then, I always order 4 lamb sausages. They are made with some harissa and other spices and I've come up with this recipe, that is quick, easy and uber mouth watering.
I call it the Lamb Pita-wich. Insert laughter here. And here. And here again.
Depending on hunger factor, I cook up one or two lamb sausages in a skillet over medium-ish heat with a smidgen of olive oil. Because these sausages are skinny, they are done in about 4-5 minutes. While the sausages are cooking, I heat up my oven and throw in one piece of the Middle Eastern Flatbread from Trader Joe's (another addiction) just to warm it up (for about a minute or two). I slather the flatbread with some hummus and tahini sauce, some arugula, the sausage and a sprinkling of feta. There are infinite possibilities here, sometimes I add a layer of tapenade too. This pita-wich is fit for anyone with an appetite. So the only thing you have to do now is jump your car, head over to McCall's and TJ's, you will send me a thank you note and maybe some flowers, I promise.