ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lamb Pita Pockets

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 10 mins
Total time 15 mins
Yield Makes 4 servings
Cynthia recommends serving this tangy yogurt sauce when introducing lamb to picky eaters.

Ingredients

  • 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
  • Yogurt Sauce

How to Make It

  1. 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.