Lamb With Vegetables and Yogurt Sauce in a Pita
Updated June 13, 2023
- Total Time
- 35 minutes
- Rating
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Ingredients
8 ounces boneless leg of lamb
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 large clove garlic
1 cup plain, nonfat yogurt
1 tablespoon lemon juice
1 or 2 sprigs fresh mint to yield 1 tablespoon minced
2 small Kirby cucumbers, about 6 ounces
2 small ripe tomatoes or 15 or 20 cherry tomatoes, depending on the size
4 ounces red onion
2 large or 4 small whole-wheat pitas
Nutritional analysis per serving (2 servings)
45 grams carbs; 80 milligrams cholesterol; 482 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 20 grams fat; 5 grams fiber; 289 milligrams sodium; 34 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn on toaster oven or oven. If using broiler, turn on and cover pan with aluminum foil.
- Step 2
Trim the lamb of fat, and marinate in a small bowl with a mixture of vinegar and oil until ready to cook.
- Step 3
Mince the garlic, and combine with the yogurt and lemon juice.
- Step 4
Wash, dry and mince the mint, and add to the yogurt.
- Step 5
Wash and trim the ends from the cucumbers, and slice very thinly. Wash, trim and slice the tomatoes; then, slice the onion thinly.
- Step 6
Prepare stove-top grill, if using. Broil or grill lamb 5 to 7 minutes, turning once, until it is rare.
- Step 7
Wrap pitas in foil and heat for about 3 minutes, until they are hot and soft.
- Step 8
Slice lamb.
- Step 9
Slice pitas open. If using large ones, cut in half; fill each half with sauce, lamb, cucumbers, tomatoes and onion, then serve. Keep remaining pitas hot. Repeat with remaining halves or whole small pitas.
Private Notes