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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.


  • 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.