Lamb Pita Pockets

By LRay

Southern Living, March 2014, page 117.

Cynthia recommends serving this tangy yogurt sauce when introducing lamb to picky eaters.

Yogurt Sauce by Cynthia Graubert

Ingredients

• 2 1/2 cups diced cooked lamb
• 1 tablespoon olive oil
• 1 1/2 cups chopped romaine lettuce
• 1/4 cup crumbled feta cheese
• 2 small tomatoes, sliced
• 3 tablespoons bottled Greek dressing
• 4 whole wheat pita rounds, halved and warmed
• Yogurt Sauce
• Yogurt Sauce
• 1 cup Greek yogurt
• 1/3 cup loosely packed fresh mint leaves, finely chopped
• 1/4 cup sour cream
• 1 garlic clove, pressed
• 1 tablespoon fresh lemon juice
• 1 medium cucumber, peeled, seeded, and chopped
• 1 teaspoon kosher salt

Details

Adapted from myrecipes.com

Preparation

Step 1

Sauté lamb in hot olive oil in a medium skillet over high heat 2 minutes or until hot. Combine romaine lettuce, feta cheese, tomatoes, and 3 Greek dressing. Divide lamb among pita rounds. Top with lettuce mixture and Yogurt Sauce.

Yogurt Sauce

Stir together yogurt, mint, sour cream, garlic, lemon juice, cucumber, and salt. Serve immediately or chilled. Refrigerate up to 2 days.