Photo: Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing Recipe
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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By nadine_673732
Herndon, VA
on November 26, 2011
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Very tasty and easy to make. Took less than 20 minutes to make. My whole family loved it.
By maicalderwrites...
Wildwood, 65
on April 11, 2010
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We tweaked this recipe because I had leftover steak instead of lamb, but everything came together beautifully. We used naan bread, too, instead of pita, and it was perfect.
By Expat in Holland
Living back in ...
on March 10, 2010
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I had made a roasted leg of lamb, the night before, and had quite a bit of leftovers. I decided to not freeze all the leftovers and left some out for another dinner. I found this recipe and decided it would be a great way to make a quick and easy dinner using the leftovers in the fridge. My husband and I were not disappointed at all. This recipe turned out quite nice. I did make just a couple of changes due to ingredients not on hand. I had to sub fresh chopped cilantro (coriander for the ground coriander in the sauce. And I did also added some arugula to the pita, when adding tomatoes and green onions. The sauce was flavorful, and I highly suggest making it several hours ahead to allow the flavors to meld. When I made the sauce at first I thought the tast was ok, however after several hours when it came time to use it on the pitas, it had become quite tasty. This is a great recipe to use when you have leftover lamb! Thanks Rachel.
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