Garlic Rosemary Lamb Pita

Nov 1st, 2010

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

Preparation

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.

Serves 4

Nutritional Information: Calories: 391 (26% from fat) Fat: 11.5g (sat 3.5g,mono 4.8g,poly 1.5g) Protein: 32.7g Carbohydrate: 40.8g Fiber: 5.3g Cholesterol: 77mg Iron: 4.4mg Sodium: 742mg Calcium: 117mg

Source & Image: cookinglight.com