Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing

Total Time:
15 min
Prep:
15 min

Yield:
4 pitas, 2 servings
Level:
Easy

Ingredients
  • 4 pita breads
  • 1 pound leftover roast leg of lamb
  • 1 cup chicken broth
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 3 plum tomatoes, seeded and diced
  • 4 scallions, sliced thin on an angle
  • Salt and pepper
  • 1 cup plain yogurt
  • 1 teaspoon ground cumin, eyeball it
  • 1/2 teaspoon ground coriander, eyeball it
  • 2 tablespoons finely chopped fresh mint leaves, 4 sprigs
Directions
  • Wrap pitas in foil and warm 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 the sliced lamb to reheat while keeping it moist.

  • To a second skillet over moderate heat add oil, 1 turn of the pan, diced tomatoes and scallions. Heat tomatoes and onions through, 2 minutes. Season with salt and pepper then turn off the burner.

  • Combine yogurt with cumin, coriander and mint.

  • To assemble, remove meat from warm 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.


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