Pita with Lamb, Greek Salad, and Tzatziki Sauce
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Pita with lamb, Greek salad, and tzatziki sauce
Ingredients
- Pita - 2 pieces
- Garlic - 1 clove
- Natural Yogurt - 5.6 oz
- Cucumbers - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Fresh Mint - ½ bunches
- Lamb Neck Fillet - 22.9 oz
- Marinated cherries - 5.3 oz
- Pitted olives - ½ glasses
- Meyer Lemon Juice - 2 spoons
- Olive Oil - 4 spoons
- Romaine lettuce - 8.8 oz
Step by Step guide
Step 1
For the tzatziki sauce, peel half of a cucumber and remove the seeds, then finely chop it. Blend it with yogurt, fresh lemon juice, crushed garlic, salt (¼ teaspoon), and black pepper (¼ teaspoon). Whip for 1 minute, then add chopped mint and refrigerate until serving.
Step 2
Prepare the vegetables for the salad: chop the fresh mint leaves, cut the cherry tomatoes in half, slice half a peeled cucumber lengthwise and then into rounds, tear the lettuce leaves into pieces, and slice the olives in half lengthwise. Combine everything with fresh lemon juice and 2 tablespoons of olive oil.
Step 3
Season the lamb with salt and pepper to taste, sear it in a skillet with oil, and then transfer it to the oven to roast until cooked through (15–20 minutes). Let the cooked lamb rest for 15 minutes, then slice it thinly against the grain.
Step 4
Wrap two pitas in foil and warm them slightly in the oven. Cut them in half and fill with salad and slices of meat.
Step 5
Serve with tzatziki sauce.
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