Lamb and Pita Sandwiches with Yogurt-Mint Sauce

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

Here is a fun, casual sandwich supper from your lamb-dinner leftovers. Make a simple yogurt sauce, warm the pita breads, dice some lamb and veggies, and dinner is done. We add a little sour cream to our yogurt dip because we like the rich flavor it imparts, but if you are very fat-conscious, use all nonfat yogurt. The amount of lamb and veggies is approximate. Feel free to increase them for a hungry crowd.

Ingredients

Yogurt-Mint Sauce

	1½	cups plain nonfat yogurt
	½	cup sour cream
	2	garlic cloves, minced
	½	cup chopped fresh mint
	¼	tsp. salt
	~	Freshly ground pepper to taste
	2	dashes red pepper sauce

Sandwich Fixings

	4	frozen Pita Breads or purchased pitas
	3	medium tomatoes (5 to 6 ounces each), sliced
	2	Tbsp. extra-virgin olive oil
	1	Tbsp. balsamic vinegar
	~	Salt and freshly ground pepper to taste
	2	cups diced Grilled Butterflied Leg of Lamb
	2	green onions, including green tops, thinly sliced
	2	cups leaf lettuce, torn into bite-sized pieces

Steps

To Make the Mint Sauce

1. In a medium bowl, combine all the sauce ingredients and stir to blend well. Refrigerate until ready to serve.
2. Preheat the oven to 325°F. Wrap the pita breads completely in a large piece of aluminum foil. Heat for 10 minutes if they are at room temperature, or 20 minutes if frozen.

To Make the Sandwiches

1. In a large bowl, gently toss the tomato slices with the olive oil, vinegar, salt, and pepper. Place the lamb, green onions, tomatoes, lettuce, and sauce in separate bowls on the table. Remove the pitas from the oven and cut each in half. Give everyone 2 halves and let them fill their own pitas.

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