Spiced Lamb in Pita
We had this last night although I served it with couscous and not in pita. Alex and I love lamb and this makes a nice change from lamb chops.
Spiced Lamb in Pita
10 ounces ground lamb
1/2 cup chopped onion
3 tablespoons chopped fresh mint
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 warm large pita breads
Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.
Serves 2
Spiced Lamb in Pita
10 ounces ground lamb
1/2 cup chopped onion
3 tablespoons chopped fresh mint
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 warm large pita breads
Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.
Serves 2
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Folding a Pocketless Pita Sandwich Although pocketed pitas are easier to find, we prefer the pocketless versions for their thick, pillowy texture and deeper flavor. If you can’t find them in your supermarket, look for them in Mediterranean grocery stores. They require a slightly different assembly technique, as shown here.
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