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Ingredientes
- 2 x red bell peppers quartered
- 4 x pita breads halved
- 1 c. plain yogurt
- 1/4 c. mayonnaise Zest of 1 lemon
- 1 Tbsp. lemon juice
- 1 lrg English cucumber
- 1 Tbsp. finely-minced fresh mint
- 1/2 tsp salt Freshly-grnd black pepper to taste
- 1 lb thinly-sliced grilled leg of lamb cut thin strips
- 6 lrg garlic cloves
- 1/2 c. extra virgin olive oil
- 1 tsp salt
- 2 tsp freshly-grnd black pepper
- 1 x leg of lamb
- 1/4 c. dry oregano
- 1/4 c. crushed dry rosemary
Direcciones
- For Grilled Leg of Lamb: To make the marinade, mince garlic and mix with extra virgin olive oil, salt and pepper. Pour the marinade over the lamb and marinate in the refrigerator for 1 to 2 hrs.
- Just before grilling, remove the lamb from the marinade and coat one side with oregano and the other side with rosemary. For grilled-to-perfection lamb, grill over a medium-warm fire, covered, for about 15 min per side. You can slice and peek to check for doneness, but I'm a big fan of instant-read thermometers. Medium-rare is 120 to 130 degrees.
- Heat the broiler. Place the peppers on a rimmed baking sheet skin-side up. Broil till the skin is blackened, 8 to 10 min. Wrap in damp paper towels and set aside while you make the sauce. Turn the oven to 250 degrees. Wrap the pitas in foil and hot in the oven.
- Meanwhile, combine the yogurt, mayonnaise, lemon zest and juice in a bowl. Trim the ends of the cucumber. Use the coarse side of a box grater to grate about 1/3 of the cucumber, including the peel. Without packing it, measure 1 c.. Grate more if needed. Mix the grated cucumber, mint and salt into the yogurt mix. Add in pepper to taste. Set aside.
- Cut the rest of the cucumber into 2-inch-long matchsticks. Scrape the skin off the peppers and cut into thin strips. Mix the cucumber, peppers and lamb in a large bowl. Add in 2/3 c. of the sauce and gently mix. Fill each pita half and serve immediately. Serve the sandwiches with crudites (raw veggies), using the extra sauce as a dip.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 396 | |
| Calories from Fat 268 | 68% |
| Total Fat 30.37g | 38% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1056mg | 44% |
| Potassium 390mg | 11% |
| Total Carbs 26.92g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.19g | 4% |
| Protein 5.98g | 10% |
