Do you have any lamb left over from Easter dinner? Did you roast a big leg and now have a lot of delicious tender meat sitting in the fridge? Well, we have just the recipe for the leftovers.
This recipe has so many good things about it. It includes a recipe for that delicious tangy yogurt sauce that accompanies many Greek and Mediterranean meat dishes, and it also makes good use of leftover meat.
Lamb Pitas with Cucumber Mint Tzatziki
Prep time: 15 minutes
3/4 cup plain nonfat yogurt
1/2 cup peeled, coarsely grated cucumber
1 tablespoon chopped fresh mint
2 teaspoons fresh lemon juice
1/4 teaspoon kosher or sea salt
2 cloves garlic, minced
4 whole wheat pita bread rounds
2 cups chopped or shredded romaine lettuce
1 1/2 cups small bite-size pieces leftover roasted boneless leg of lamb
3/4 cup chopped tomato
1/2 cup thinly slivered red onion
Stir together all tzatziki ingredients in a small bowl; set aside. Cut each pita round in half. Open carefully and fill with lettuce, lamb, tomato and onion. Serve with Mint Tzatkiki Sauce. Makes 4 servings.
Nutrition per serving:
333 calories, 7 g total fat, 2 g saturated fat, 52 mg cholesterol, 480 mg sodium, 44 g carbohydrate, 6 g fiber, 25 g protein, 40% daily value for vitamin A, 26% daily value for vitamin C, 21% daily value for iron, 13% daily value for calcium
Related: Recipe: Windowsill Herb Garden Lamb and Potatoes
(Recipe and image courtesy of the Tri-Lamb Group.)