Categories: Healthy

Ingredients

• 2 lb butterflied leg of lamb
• 16 oz plain Greek yogurt
• 4 garlic cloves, minced
• 1/2 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 6 whole-wheat pitas
• 2 beefsteak tomatoes, sliced
• 1 red onion, finely sliced
• Hummus
• Hot sauce

Directions

1. Combine the lamb, yogurt, garlic, cumin, salt and pepper in a container. Cover and marinate the meat for at least 2 hours or up to a full day.

2. Heat a grill to medium. Remove the lamb from the marinade and wipe away most of the yogurt. Then place the meat on the grill. Cook 10-15 minutes a side, until the lamb is well charred on the outside and feels firm but yielding to the touch. For medium rare, temp should reach 125.

3. Remove the lamb from the grill and let it rest for at least 10 minutes. In the meantime, warm the pitas on the grill for 30 seconds a side, or wrap them in foil and warm them for 5-7 minutes in a 350 oven. Once the lamb has cooled slightly, slice it very thinly with a sharp knife and serve with the warm pitas, tomatoes, onion, hummus and hot sauce.

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