If you have any of yesterday's delicious lamb leftover, then dinner is going to be a real snap. These lamb pita pockets come together super easily, especially if you're using already cooked meat. And if you don't have any leftover lamb, don't fret, I've found a great recipe that won't take up much time at all. Plus, the refreshing mix of yogurt and cucumbers will be the perfect way to start the week. Check out the recipes, read more
If you plan on using the leftover lamb, reheat the lamb and then skip to step 4. You may even want to add a splash of pomegranate juice to the yogurt mixture, or a few pomegranate seeds to your pita. You might also consider adding tomatoes, arugula, or other additional veggies.
4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)
2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas
- Heat oil in a large nonstick skillet over medium-high heat.
- Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat.
- Add lamb mixture to pan; sauté 4 minutes or until done.
- While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt.
- Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.
CALORIES 391(26% from fat); FAT 11.5g (sat 3.5g,mono 4.8g,poly 1.5g); PROTEIN 32.7g; CHOLESTEROL 77mg; CALCIUM 117mg; SODIUM 742mg; FIBER 5.3g; IRON 4.4mg; CARBOHYDRATE 40.8g