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Garlic-Rosemary Lamb Pita


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Rate this recipe 4.7/5 (3 Votes)


  • 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 ground lamb, made into 8 meatballs
  • 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


Servings 4
Adapted from


Step 1

Heat oil in a large nonstick skillet over medium-high heat. Mix together rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb. Add lamb meat balls 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.

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