She Strengthens

Transforming Leftover Easter Lamb into a Delicious Pita Sandwich

Are you tired of the same old leftover lamb recipes? Look no further! With a few simple ingredients, you can turn last weekend’s Easter feast into a mouthwatering pita sandwich that’s perfect for a quick lunch or dinner.

The Magic of Mediterranean Flavors

To start, combine the flavors of the Mediterranean by creating a fresh herb-yogurt sauce. Mix together whole-milk plain yogurt, chopped cilantro, mint leaves, ground cumin, garlic, lemon zest, cayenne pepper, kosher salt, and black pepper in a small bowl. Set it aside to allow the flavors to meld together.

The Perfect Pita Filling

Next, prepare the pita filling by whisking together olive oil and red wine vinegar in a medium bowl. Add thinly sliced red onion and season with salt and pepper. Let it sit for 10 minutes to allow the onions to mellow in flavor. Meanwhile, lightly toast two 6-inch pitas and set them aside.

Assembling the Sandwich

Once the onions are ready, add thinly sliced English cucumber rounds to the bowl and toss until coated with the vinaigrette. Spread a generous tablespoon of the yogurt sauce inside each pita, followed by a quarter of the lamb and a quarter of the cucumber-onion mixture. Drizzle the desired amount of remaining sauce over the top of each pita and serve immediately.

Serving Suggestions

Serve your pita sandwiches with a side of Mediterranean Couscous Salad or Tabbouleh for a well-rounded meal. This recipe yields four sandwiches and can be prepared in just 30 minutes, making it an ideal option for a quick and satisfying meal.

Ingredients:

For the yogurt sauce:

• 8 ounces whole-milk plain yogurt
• 2 teaspoons finely chopped fresh cilantro
• 2 teaspoons finely chopped fresh mint leaves
• 1 teaspoon ground cumin
• 1 medium garlic clove, minced
• Finely grated zest of 1 medium lemon
• Pinch cayenne pepper
• Kosher salt
• Freshly ground black pepper

For the sandwich:

• 1 tablespoon plus 1 teaspoon olive oil
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1/2 cup thinly sliced red onion
• Kosher salt
• Freshly ground black pepper
• 2 (6-inch) pitas, cut in half
• 1 cup thinly sliced English cucumber rounds
• 8 ounces sliced cooked lamb, warmed