Nothing says spring like these pita pockets loaded with delicate lamb and colorful Minted Pea Hummus. Green peas contribute bold color and are especially high in vitamin K, which helps protect against osteoporosis. Add fresh fruit as a side dish, and you've got a wonderfully healthy meal. Use leftover hummus as a refreshing and vibrant veggie dip. It also goes well with Greek-Style Pita Chips.
Combine first 4 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Cut each patty in half. Split each pita in half horizontally, cutting to, but not through, opposite side. Spread 1 tablespoon Minted Pea Hummus on bottom half of each pita, and top with half of 1 patty. Add onion, sprouts, and cucumber, if desired.
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I probably made this recipe two stars on my own accord. The butcher won't grind lamb, so I did it at home... I forgot to unfreeze the peas... and my husband cut the onion into chunks instead of slices, but I see how ideally this should all come together and work. As a fan of lamb, the patties were awesome - just make sure the hummus is really what you want and need.
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