Lamb Pitas with Mint Yogurt Dressing
Submitted by: JustRightMenus
Description:
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.
Ingredients
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
Directions
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.