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Lamb Pitas with Lemon-Mint Sauce

Lamb Pitas with Lemon-Mint Sauce
Randy Mayor
Yield

4 servings (serving size: 2 stuffed pita halves)

Load pita pockets with roasted red peppers, ground lamb, and a vibrant three-ingredient sauce for a quick-cooking dinner that's sure to satisfy.

Ingredients

  • Sauce:
  • 2/3 cup plain low-fat yogurt
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • Sandwiches:
  • 6 ounces ground lamb
  • 6 ounces ground sirloin
  • Cooking spray
  • 1/2 cup finely chopped red onion
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup minced fresh parsley
  • 4 (6-inch) pitas, cut in half
  • 1 cup peeled seeded thinly sliced cucumber
  • 2 bottled roasted red bell peppers, cut into 1/4-inch strips (about 1/2 cup)

Nutrition Information

  • calories 381
  • caloriesfromfat 28 %
  • fat 11.8 g
  • satfat 4.7 g
  • monofat 4.5 g
  • polyfat 1.2 g
  • protein 27.1 g
  • carbohydrate 40.9 g
  • fiber 2.4 g
  • cholesterol 66 mg
  • iron 3.8 mg
  • sodium 680 mg
  • calcium 163 mg

How to Make It

  1. To prepare sauce, combine the first 5 ingredients in a small bowl; cover and chill until ready to serve.

  2. To prepare sandwiches, heat a large nonstick skillet over medium-high heat. Add lamb and beef to pan; cook 5 minutes or until browned, stirring to crumble. Drain well, and set aside. Wipe pan with a paper towel.

  3. Lightly coat the pan with cooking spray; return to heat. Add onion; sauté 3 minutes or until tender. Stir in meat mixture, thyme, ground cumin, 1/4 teaspoon salt, crushed red pepper, and garlic. Reduce heat to low; cook for 2 minutes, stirring occasionally. Remove from heat; stir in parsley. Fill each pita half with 1/4 cup lamb mixture, 2 tablespoons cucumbers, about 1 tablespoon roasted peppers, and about 1 tablespoon sauce.