Prev Recipe Next Recipe

Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Grilled Lamb Greek Salad Wrap

Save Recipe Print

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

Yield:: 4 servings

Level:: Easy

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

My Private Notes

Name: Grilled Lamb Greek Salad Wrap
Prep time: P0Y0M0DT2H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 4 servings
Cuisine: european
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; 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; 1 cup yogurt, drained; 1/4 cup crumbled feta cheese; 1/4 teaspoon cumin; 1 tablespoon lemon juice; 2 cloves garlic, finely chopped