Print
Email
Add a photoServings: 2
Ingredients
- 4 x pita breads
- 1 lb leftover roast leg of lamb (see Grilled Boneless Leg Of Lamb)
- 1 c. chicken broth
- 1 Tbsp. extra-virgin extra virgin olive oil
- 3 x plum tomatoes seeded, diced
- 4 x scallions sliced thin on an angle Salt to taste Freshly-grnd black pepper to taste
- 1 c. plain yogurt
- 1 tsp grnd cumin
- 1/2 tsp grnd coriander
- 2 Tbsp. finely-minced fresh mint leaves
Directions
- Wrap pitas in foil and hot in a low oven. Thinly slice the cooked lamb. In a small skillet over moderate heat bring the chicken stock to a boil, the reduce heat to low. Add in the sliced lamb to reheat while keeping it moist.
- To a second skillet over moderate heat add in oil, 1 turn of the pan, diced tomatoes and scallions. Heat tomatoes and onions through, 2 min. Season with salt and pepper then turn off the burner. Combine yogurt with cumin, coriander and mint.
- To assemble, remove meat from hot broth with tongs and shake off excess liquid. Arrange a few slices of lamb down the center of the pita. Top with a few spoonfuls each of tomatoes and scallions and the yogurt dressing.
- This recipe yields 4 pitas, 2 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 2 servings | |
| Calories 327 | |
| Calories from Fat 106 | 32% |
| Total Fat 12.08g | 15% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 555mg | 23% |
| Potassium 667mg | 19% |
| Total Carbs 43.71g | 12% |
| Dietary Fiber 3.9g | 13% |
| Sugars 9.36g | 6% |
| Protein 12.12g | 19% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
