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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 26%
  • Fat: 11.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 32.7g
  • Carbohydrate: 40.8g
  • Fiber: 5.3g
  • Cholesterol: 77mg
  • Iron: 4.4mg
  • Sodium: 742mg
  • Calcium: 117mg

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

  1. 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.
  2. 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.
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Garlic-Rosemary Lamb Pita Recipe at a Glance

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