1/4 cup olive oil |
2 tablespoons lemon juice |
1 tablespoon finely chopped lemon zest |
4 cloves garlic, coarsely chopped |
2 tablespoons coarsely chopped rosemary leaves |
1 1/2 pound lamb tenderloin |
4 pocketless pitas or lavash |
1 cucumber, peeled and cut into 1/2-inch dice |
2 tomatoes, cut into 1/2-inch dice |
1 small red onion, finely sliced |
2 tablespoons mint chiffonade |
salt and freshly ground pepper |
1 cup yogurt, drained |
1/4 cup crumbled feta cheese |
1/4 teaspoon cumin |
1 tablespoon lemon juice |
2 cloves garlic, finely chopped |
