Cynthia recommends serving this tangy yogurt sauce when introducing lamb to picky eaters.
Makes 4 servings
2 1/2 cups diced cooked lamb
1 tablespoon olive oil
1 1/2 cups chopped romaine lettuce
1/4 cup crumbled feta cheese
2 small tomatoes, sliced
3 tablespoons bottled Greek dressing
4 whole wheat pita rounds, halved and warmed
Sauté lamb in hot olive oil in a medium skillet over high heat 2 minutes or until hot. Combine romaine lettuce, feta cheese, tomatoes, and 3 Greek dressing. Divide lamb among pita rounds. Top with lettuce mixture and Yogurt Sauce.