Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Two For One

Rated: 4 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Prep Time:
15 min
Level:
Easy
Yield:
4 pitas, 2 servings

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Times:

Prep: 15 min
Inactive Prep: --
Cook: --
Total:: 15 min

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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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Comments & Reviews

recipe Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing
Susan Amsterdam NL, OTHER 03-10-2010
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Expat in the Netherlands
Rated: 4 stars out of 5

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.Read more
recipe Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing
Anonymous 06-06-2005
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good wraps!
Rated: 4 stars out of 5

These turned out to be better than the leg of lamb. Very yummy!
recipe Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing
PAM Las Vegas, NV 11-10-2004
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Not bad
Rated: 3 stars out of 5

The yogurt dressing tasted better to me the second day but my husband loved it.