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Lamb Pitas with Feta Sauce

Yield 5 servings (serving size: 2 stuffed pita halves)
Herbed lamb patties are topped with zingy feta-yogurt sauce in this Greek-inspired sandwich. For tender lamb, avoid overworking the meat mixture.

Ingredients

  • 1/2 cup toasted wheat germ
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon sherry vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon ground allspice
  • 3 garlic cloves, minced
  • 3/4 pound lean ground lamb
  • Cooking spray
  • 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
  • 1/4 cup plain fat-free yogurt
  • 20 (1/4-inch-thick) slices cucumber
  • 10 romaine lettuce leaves
  • 10 (1/4-inch-thick) slices tomato
  • 5 (6-inch) whole wheat pitas, cut in half

Nutrition Information

  • calories 400
  • caloriesfromfat 32 %
  • fat 14.3 g
  • satfat 5.4 g
  • monofat 4.6 g
  • polyfat 2.1 g
  • protein 26.1 g
  • carbohydrate 45.8 g
  • fiber 7.2 g
  • cholesterol 54 mg
  • iron 4.2 mg
  • sodium 774 mg
  • calcium 87 mg

How to Make It

  1. Preheat broiler.

  2. Combine first 10 ingredients in a large bowl. Add lamb; stir just until combined. Divide mixture into 10 equal portions, shaping each into a 1/4-inch-thick oval patty. Place patties on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until done.

  3. Combine cheese and yogurt in a small bowl; set aside.

  4. Arrange 1 patty, 2 cucumber slices, 1 lettuce leaf, and 1 tomato slice in each pita half. Drizzle each pita half with about 1 1/2 teaspoons cheese mixture. Serve immediately.