Grilled Lamb Greek Salad Wrap

Total Time:
2 hr 45 min
Prep:
2 hr 30 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped lemon zest
  • 4 cloves garlic, coarsely chopped
  • 2 tablespoons coarsely chopped rosemary leaves
  • 1 1/2 pound lamb tenderloin
  • 4 pocketless pitas or Lavash
  • Tomato Salad:
  • 1 cucumber, peeled and cut into 1/2-inch dice
  • 2 tomatoes, cut into 1/2-inch dice
  • 1 small red onion, finely sliced
  • 2 tablespoons mint chiffonade
  • Salt and freshly ground pepper
  • Feta Yogurt Sauce:
  • 1 cup yogurt, drained
  • 1/4 cup crumbled feta cheese
  • 1/4 teaspoon cumin
  • 1 tablespoon lemon juice
  • 2 cloves garlic, finely chopped
Directions

Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices.

Tomato Salad:

Mix all ingredients together and let sit at room temperature for 30 minutes.

Feta Yogurt Sauce:

Mix all ingredients in a small bowl and refrigerate for 1 hour.

Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.

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