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Lamb Pitas with Mint Yogurt Dressing

Submitted by: JustRightMenus


The original recipe details using leftover roast leg of lamb. However, sometimes I really want to make lamb pitas, and I have no leftover lamb. I have found that ground lamb works pretty well, too. Give it a try this week! 

Servings: 2

Categories: lamb, mint, yogurt

From the kitchen of:

Rachael Ray 2: 30 Minute Meals; Lake Isle Press, 2003; page 144.


4 pita breads

1 pound leftover roast leg of lamb - or cook up some ground lamb

1 c. chicken broth - - not needed if you're using ground lamb

1 TB extra-virgin olive oil

3 plum tomatoes, diced

4 scallions, thinly sliced on an angle

Salt, to taste

Pepper, to taste

1 c. plain yogurt

1 tsp ground cumin

1/2 tsp ground coriander

2 TB fresh mint (about 4 sprigs), finely chopped


Turn oven on to lowest setting.

Wrap pitas in foil and place them in the warm oven.

Thinly slice the leftover lamb - or, cook up some ground lamb!

In a small skillet, over moderate heat, bring the chicken stock to a boil. Then, reduce the heat to low. Add the sliced lamb to reheat it while keeping it moist.

To a second skillet, over moderate heat, add oil, diced tomatoes, and scallions, allowing them to heat through for about 2 minutes. Season with salt and pepper.

For the dressing, combine yogurt with cumin, coriander, and mint.

To assemble, remove pitas from the oven, and arrange them on a serving dish. Remove meat from warm broth with tongs and shake off excess. Arrange a few slices of lamb down the center of each pita. Top with a few spoonfuls each of tomatoes and scallions and the yogurt dressing.