Categories: Entree, Greek, Lamb

Ingredients

• 2 teaspoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound boneless leg of lamb, cut into 3/4-inch cubes
• 1/5 cups finely chopped seeded cucumber
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon pepper
• 1 (6-ounce) container plain low fat yogurt
• 4 whole wheat pitas

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat.

3. Add lamb mixture to pan; sauté 4 minutes or until done.

4. While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

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