Ingredients
- 8 ounces boneless leg of lamb
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- 1 large clove garlic
- 1 cup plain, nonfat yogurt
- 1 tablespoon lemon juice
- 1 or 2 sprigs fresh mint to yield 1 tablespoon minced
- 2 small Kirby cucumbers, about 6 ounces
- 2 small ripe tomatoes or 15 or 20 cherry tomatoes, depending on the size
- 4 ounces red onion
- 2 large or 4 small whole-wheat pitas
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Nutritional Information
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Nutritional analysis per serving (2 servings)
559 calories; 20 grams fat; 7 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 7 grams dietary fiber; 17 grams sugars; 36 grams protein; 79 milligrams cholesterol; 454 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- Turn on toaster oven or oven. If using broiler, turn on and cover pan with aluminum foil.
- Trim the lamb of fat, and marinate in a small bowl with a mixture of vinegar and oil until ready to cook.
- Mince the garlic, and combine with the yogurt and lemon juice.
- Wash, dry and mince the mint, and add to the yogurt.
- Wash and trim the ends from the cucumbers, and slice very thinly. Wash, trim and slice the tomatoes; then, slice the onion thinly.
- Prepare stove-top grill, if using. Broil or grill lamb 5 to 7 minutes, turning once, until it is rare.
- Wrap pitas in foil and heat for about 3 minutes, until they are hot and soft.
- Slice lamb.
- Slice pitas open. If using large ones, cut in half; fill each half with sauce, lamb, cucumbers, tomatoes and onion, then serve. Keep remaining pitas hot. Repeat with remaining halves or whole small pitas.
35 minutes
Dining and Cooking