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Double Duty Lunch Lamb Pitas With Tomato, Scallions, And Mint Yogurt Dressing

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Ingredients
  Pita breads 4
  Lamb leg roast 1 Pound (Leftover)
  Chicken broth 1 Cup (16 tbs)
  Extra-virgin olive oil 1 Tablespoon
  Plum tomatoes 3 , diced
  Scallions 4 , thinly sliced on an angle
  Ground black pepper To Taste
  Plain yogurt 1 Cup (16 tbs)
  Cumin 1 Teaspoon, ground
  Ground coriander 1⁄2 Teaspoon (1/3 Palmful)
  Mint 2 Tablespoon, finely chopped (4 Sprigs)
  Salt To Taste
Directions

GETTING READY
1. Set oven to lowest.

MAKING
2. In a foil wrap pitas and place them in a warm oven.
3. Make thin slices out of the cooked lamb and keep aside.
4. In a small skillet over moderate heat bring the chicken stock to a boil, reduce the heat to low and add the sliced lamb to reheat while keeping it moist.
5. To a second skillet over moderate heat, heat through oil, diced tomatoes and scallions for about 2 minutes and season with salt and pepper.
6. To make the dressing, in a bowl combine yogurt with cumin, coriander, and mint.
7. Then remove the pitas from oven and arrange on serving dish.
8. With tongs remove meat from warm broth shaking off excess.

SERVING
9. To serve down the center of each pita arrange a few slices of lamb and top with a few spoonfuls each of tomatoes and scallions and the yogurt dressing.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Feel: 
Cool
Interest: 
Holiday, Gourmet
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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