Garlic-Rosemary Lamb Pitas |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Got this from Cooking Light. Ingredients:
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 lb boneless leg of lamb, cut into (3/4-inch) |
1 1/2 cups finely chopped seeded cucumbers |
1 tablespoon fresh lemon juice |
1/8 teaspoon black pepper |
1 (6 ounce) container plain low-fat yogurt |
4 (6 inch) whole wheat pita bread |
Directions:
1. 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.
2. 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.
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