Lamb Pockets with Dilled Cucumber Topping
Simply seasoned ground lamb served in warm, whole wheat pita bread with tomato and green onions and a creamy cucumber yogurt topping.
1 cup grated unpeeled cucumber, drained well
1/4 teaspoon dried whole dillweed
1/4 teaspoon seasoned salt
1/2 cup plain yogurt
1 pound ground lamb
1/4 cup chopped onion
1 garlic clove, finely minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups seeded, chopped tomatoes
1/2 cup sliced green onions
4 (6-inch) whole wheat pita bread rounds, halved
8 lettuce leaves
- Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
- Cook lamb, onion and garlic in a skillet over medium heat, until browned, stirring mixture to crumble meat. Drain. Stir in salt and pepper.
- Combine tomatoes and green onions; set aside.
- Line each pita half with a lettuce leaf; spoon 1/4 cup meat mixture into bread pockets. Top each sandwich with 2 tablespoons of cucumber mixture and 1/4 cup tomato mixture. Serve immediately.
Makes 8 servings.