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Greek Pocket Bread Sandwiches with Lamb

Norman A. Plate
Yield Makes 4 servings
Notes: To slice cucumbers quickly, use a food processor.

Ingredients

  • 1 1/2 pounds ground lean lamb
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh or 3/4 teaspoon dried oregano leaves
  • About 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cucumbers (each 3/4 lb.)
  • 1/2 cup plain low-fat yogurt
  • 3 tablespoons minced fresh mint leaves
  • 2 tablespoons lemon juice
  • 4 pocket breads (about 6 in.), cut in half crosswise

Nutrition Information

  • calories 471
  • caloriesfromfat 27 %
  • protein 42 g
  • fat 14 g
  • satfat 5.2 g
  • carbohydrate 41 g
  • fiber 1.8 g
  • sodium 729 mg
  • cholesterol 118 mg

How to Make It

  1. In a bowl, mix lamb with garlic, oregano, 1/2 teaspoon salt, and pepper. Shape mixture into 8 equal oblong patties, each about 1/4 inch thick.

  2. Place patties on a rack in a broiler pan. Broil 4 to 6 inches from heat until meat is browned on each side and just barely pink in center (cut to test), 7 to 10 minutes total.

  3. While lamb patties cook, peel cucumbers and thinly slice. Mix slices with yogurt, mint, and lemon juice to make a cucumber salad.

  4. On each of 4 plates, place 2 lamb patties, 1/4 of the cucumber salad, and 2 pocket bread halves. Tuck meat into bread, adding cucumber salad and salt to taste.