Lamb Pitas with Cucumbers and Yogurt Sauce
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Ingredients (17)
For the yogurt sauce:
- 8 ounces whole-milk plain yogurt
- 2 teaspoons finely chopped fresh cilantro
- 2 teaspoons finely chopped fresh mint leaves
- 1 teaspoon ground cumin
- 1 medium garlic clove, minced
- Finely grated zest of 1 medium lemon
- Pinch cayenne pepper
- Kosher salt
- Freshly ground black pepper
For the sandwich:
- 1 tablespoon plus 1 teaspoon olive oil
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1/2 cup thinly sliced red onion
- Kosher salt
- Freshly ground black pepper
- 2 (6-inch) pitas, cut in half
- 1 cup thinly sliced English cucumber rounds
- 8 ounces sliced cooked lamb, warmed
Nutritional Information
- Calories525
- Fat46.27g
- Saturated fat22.0g
- Trans fat
- Carbs20.37g
- Fiber2.97g
- Sugar4.28g
- Protein8.59g
- Cholesterol51.03mg
- Sodium150.59mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Pick Lamb
Lamb is readily available in most supermarkets. The freshest lamb will have soft pink and red flesh with marbling throughout. Avoid anything that looks grey in color.
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Next: How to Freeze Lamb
Tip
How to Freeze Lamb
Wrap the lamb in it in its original packaging, airtight, with plastic wrap or aluminum foil. From there, you can also place the meat in an airtight freezer bag to prevent freezer burn. Chops and loins fare best when wrapped individually.
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Next: How to Thaw Lamb
Tip
How to Thaw Lamb
Lamb can be defrosted in three ways. As with most meat, refrigeration is the most effective, albeit slowest method. Lamb meat defrosted in the fridge can actually be re-frozen before or after cooking, though there may be a loss of moisture. If you're in a pinch, lamb can be defrosted in the microwave, or placed in a bowl of cold water (which should be replaced every 30 minutes).
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Next: How to Pick Lamb
Leftover Easter lamb can quickly be transformed into a satisfying pita sandwich. Just stuff slices of the lamb into a toasted pita, add some onion and cucumber tossed with a simple vinaigrette, and spoon on a fresh herb-yogurt sauce. Serve with a Mediterranean Couscous Salad or Tabbouleh.
This recipe was featured as part of our Easter Leftovers recipe slideshow.
Instructions
For the yogurt sauce:
-
1
Combine all of the measured ingredients in a small bowl and season with salt and pepper; set aside.
For the sandwich:
-
1
Place the oil and vinegar in a medium, nonreactive bowl and whisk to combine. Add the onions, season with salt and pepper, and stir to coat. Set aside until the onions mellow in flavor, about 10 minutes. Meanwhile, lightly toast the pitas and set aside.
-
2
When the onions are ready, add the cucumbers to the bowl and toss until coated with the vinaigrette.
-
3
Spread about 1 heaping tablespoon of the yogurt sauce inside each pita.
-
4
Place a quarter of the lamb and a quarter of the cucumber-onion mixture in each of the pitas. Drizzle the desired amount of remaining sauce over the tops of each pita and serve.
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