Garlic-Rosemary Lamb Pita

By cprzybyl

Ingredients

• 2 teaspoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 pound boneless leg of lamb, cut into (3/4-inch) cubes
• 1 1/2 cups finely chopped seeded cucumber
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon black pepper
• 1 (6-ounce) container plain low-fat yogurt
• 4 (6-inch) whole wheat pitas

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

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.
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.