Gyro-Style Lamb with Cucumber-Yogurt Sauce over Quinoa

By á-3145

Here's proof that you can cook a crowd-friendly, budget-friendly lamb entree for your spring holiday meal. To ensure tender results, trim the lamb well, slice against the grain of the meat and be sure to follow the instructions for cooking in batches.

Per serving: 460 calories (160 from fat), 18g total fat, 5g saturated fat, 60mg cholesterol, 230mg sodium, 46g total carbohydrate (6g dietary fiber, 4g sugar), 28g protein

Ingredients

• 2 pounds boneless leg of lamb, trimmed and thinly sliced
• 1/4 cup chopped fresh oregano, divided
• 3 T lemon juice, divided
• 3 cloves garlic, finely chopped
• Salt and ground black pepper to taste
• 2 T extra virgin olive oil, divided
• 1 cup plain nonfat yogurt
• 1 cucumber, halved, seeded and grated
• 8 cups cooked quinoa ( Learn to Cook: Quinoa)
• 2 red bell peppers, cored, seeded and chopped

Details

Servings 8
Adapted from wholefoodsmarket.com

Preparation

Step 1

In a large bowl, toss together lamb, half of the oregano, 2 tablespoons lemon juice, garlic, 2 teaspoons salt and 1/2 teaspoon ground black pepper. Heat 1 tablespoon oil in a large skillet over high heat. Add half of the lamb and cook, tossing constantly, until cooked through and liquid is absorbed, 5 to 7 minutes; transfer to a plate. Repeat process with remaining oil and lamb.

In a bowl, combine yogurt, cucumber, remaining 1 tablespoon lemon juice and salt and pepper to taste. Arrange quinoa on a platter or individual serving plates. Spoon lamb over quinoa, top with peppers, cucumber-yogurt sauce and remaining oregano and serve.