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Ingredients
8 ounces boneless leg of lamb
1 teaspoon ground cumin
½ jalapeno
1 clove garlic
2 green onions
1 or 2 sprigs cilantro to yield 1 tablespoon chopped
1 tablespoon blue cheese
1 cup nonfat yogurt
2 small tomatoes or 12 cherry tomatoes
4 whole wheat pitas
Nutritional analysis per serving (2 servings)
64 grams carbs; 85 milligrams cholesterol; 588 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 21 grams fat; 6 grams fiber; 640 milligrams sodium; 39 grams protein; 13 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
Trim all the fat and gristle from the lamb, and slice thinly. Sprinkle with cumin.
- Step 2
Heat nonstick pan, and saute lamb until it is brown on both sides but still rare in the center, just a couple of minutes.
- Step 3
Wash, trim, seed and cut jalapeno in half and cut each half into 3 pieces. With food processor running, put jalapeno and garlic through tube and process to mince.
- Step 4
Wash and trim green onions and cut in thirds. Wash and coarsely chop cilantro to yield 1 tablespoon. Put green onion and cilantro into processor, and process to mince.
- Step 5
Add the cheese and yogurt, and process to make a sauce. Stir in the lamb.
- Step 6
Wash the tomatoes, using whichever have better flavor. Slice.
- Step 7
Heat two pitas in a toaster oven.
- Step 8
Cut pitas in half, and stuff each half with a quarter of the yogurt-lamb mixture and with a quarter of the tomatoes.
- Step 9
Repeat with remaining pitas, lamb mixture and tomatoes.
Private Notes
Comments
The perfect excuse for making your own pita breads--another justification for that pizza stone--and store bought pita will forever more be banished from your kitchen.