Garlic-Rosemary Lamb Pita

Randy Mayor; Melanie J. Clarke
Stuff whole wheat pitas with savory strips of lamb and a cool cucumber and yogurt tzatziki sauce for a fresh and flavorful meal from the Mediterranean. Try the recipe with chicken, too.

Yield:

4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)

Recipe from

Nutritional Information

Calories 391
Caloriesfromfat 26 %
Fat 11.5 g
Satfat 3.5 g
Monofat 4.8 g
Polyfat 1.5 g
Protein 32.7 g
Carbohydrate 40.8 g
Fiber 5.3 g
Cholesterol 77 mg
Iron 4.4 mg
Sodium 742 mg
Calcium 117 mg

Ingredients

2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes or until done.

While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

Note:

Lorrie Hulston Corvin,

January 2004