Lamb Pitas with Lemon-Mint Sauce Menu

A chilled yogurt sauce is a refreshing contrast to the zesty seasoned meat mixture. Roasted bell peppers add a dash of color and subtle sweetness to the filling. (Serve 4)

Lamb Pitas with Lemon-Mint Sauce

* Combine 4 cups fresh baby spinach, 1 cup peeled diced cucumber, 1/3 cup thinly sliced red onion, 2 tablespoons sliced ripe olives, 2 tablespoons crumbled feta cheese, and 4 plum tomatoes, cut into wedges. Combine 3 tablespoons lemon juice, 1 tablespoon olive oil, 2 teaspoons minced fresh oregano, 1/8 teaspoon salt and 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Add to spinach mixture; toss well.

Cooking Light, December 2006