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Categories: Quick and easy, Sandwiches

Grilled lamb and pita sandwiches with yogurt-mint sauce

Grilled lamb and pita sandwiches with yogurt-mint sauce
Los Angeles Times

Leg of lamb never tastes better than when it is marinated, crusted with herbs and grilled medium-rare. For a terrific dinner for six, plus enough leftovers for a weeknight sandwich supper, buy a 3 1/2-to 4-pound boned and butterflied leg ... Read more

Total time: 25 minutes | Serves 4
Note: As a time saver, use roasted red peppers available in jars at well-stocked supermarkets. Blot dry with a paper towel before slicing.
  • 2 red bell peppers, cored and quartered
  • 4 pita breads, halved
  • 1 cup plain yogurt
  • 1/4 cup mayonnaise
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 large English cucumber
  • 1 tablespoon finely chopped fresh mint
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1 pound grilled leg of lamb, thinly sliced, then cut into thin strips

Step 1Heat the broiler. Place the peppers on a rimmed baking sheet skin-side-up. Broil until the skin is blackened, 8 to 10 minutes. 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 warm in the oven.

Step 2Meanwhile, 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 cup. Grate more if needed. Mix the grated cucumber, mint and salt into the yogurt mixture. Add pepper to taste. Set aside.

Step 3Cut 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 2/3 cup 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.

Each serving:
602 calories; 806 mg sodium; 117 mg cholesterol; 32 grams fat; 12 grams saturated fat; 43 grams carbohydrates; 35 grams protein; 2.87 grams fiber.
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