Ingredients
- 8 ounces boneless leg of lamb
- 1 teaspoon ground cumin
- ½ jalapeno
- 1 clove garlic
- 2 green onions
- 1 or 2 sprigs cilantro to yield 1 tablespoon chopped
- 1 tablespoon blue cheese
- 1 cup nonfat yogurt
- 2 small tomatoes or 12 cherry tomatoes
- 4 whole wheat pitas
- Nutritional Information
Nutritional analysis per serving (2 servings)
689 calories; 21 grams fat; 8 grams saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 85 grams carbohydrates; 11 grams dietary fiber; 13 grams sugars; 42 grams protein; 82 milligrams cholesterol; 786 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Trim all the fat and gristle from the lamb, and slice thinly. Sprinkle with cumin.
- Heat nonstick pan, and saute lamb until it is brown on both sides but still rare in the center, just a couple of minutes.
- Wash, trim, seed and cut jalapeno in half and cut each half into 3 pieces. With food processor running, put jalapeno and garlic through tube and process to mince.
- Wash and trim green onions and cut in thirds. Wash and coarsely chop cilantro to yield 1 tablespoon. Put green onion and cilantro into processor, and process to mince.
- Add the cheese and yogurt, and process to make a sauce. Stir in the lamb.
- Wash the tomatoes, using whichever have better flavor. Slice.
- Heat two pitas in a toaster oven.
- Cut pitas in half, and stuff each half with a quarter of the yogurt-lamb mixture and with a quarter of the tomatoes.
- Repeat with remaining pitas, lamb mixture and tomatoes.
30 minutes
Dining and Cooking