Kelly Rossiter
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I mentioned in my post yesterday that we'd been eating a lot of meat lately at all of the family holiday dinners. I have to confess that I added to it by making a leg of lamb, which I rarely do, because I'm really not much interested in roasting. So I had leftovers from Passover, Good Friday and Easter Sunday sitting in my refrigerator.
I couldn't just let all that good food go to waste, but I think my husband would have complained if I had tried to serve one more incarnation of beef salad. This sandwich is actually quite a lot like a salad, it just has the addition of pita bread. There won't be any local tomatoes around these parts for quite a while, so I used some mushrooms that I had on hand. I went for a walk looking for some pita bread, but I ended up at the Portuguese bakery at the end of my street and bought some soft fresh rolls to use instead.
It's time for some serious vegetarian cooking for the rest of the week. I'm really looking forward to the next month when it will be all spring vegetables, all the time. Bring on the fiddleheads!
Lamb Pitas with Cucumber Mint Tzatziki
Mint Tzatziki
¾ cup plain nonfat yogurt
½ cup peeled, coarsely grated cucumber
1 tablespoon chopped fresh mint
2 teaspoons fresh lemon juice
¼ teaspoon kosher or sea salt
2 cloves garlic, minced
Lamb Pitas
4 whole wheat pita bread rounds
2 cups chopped or shredded romaine lettuce
1 ½ cups small bite-size pieces leftover roasted boneless leg of lamb
¾ cup chopped tomato
½ 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. Drizzle with Mint Tzatkiki Sauce.
From The Kitchn.
Difficulty Level: Easy
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