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Garlic-Rosemary Lamb Pita

Stuff whole wheat pitas with savory strips of lamb and a cool cucumber and yogurt tzatziki sauce for a fresh and flavorful meal from the Mediterranean. Try the recipe with chicken, too.

Recipe by Cooking Light 


4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)


2 teaspoons olive oil

1 tablespoon chopped fresh rosemary

1 teaspoon bottled minced garlic

½ teaspoon salt, divided

¼ teaspoon black pepper

1 pound boneless leg of lamb, cut into (3/4-inch) cubes

1 ½ cups finely chopped seeded cucumber

1 tablespoon fresh lemon juice

⅛ teaspoon black pepper

1 (6-ounce) container plain low-fat yogurt

4 (6-inch) whole wheat pitas


Step 1

Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes or until done.

Step 2

While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

Nutrition Facts

Per Serving: 391 calories; calories from fat 26%; fat 11.5g; saturated fat 3.5g; mono fat 4.8g; poly fat 1.5g; protein 32.7g; carbohydrates 40.8g; fiber 5.3g; cholesterol 77mg; iron 4.4mg; sodium 742mg; calcium 117mg.

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