Garlic-Rosemary Lamb Pita

Stuff whole wheat pitas with savory strips of lamb and a cool cucumber and yogurt tzatziki sauce for a fresh and flavorful meal from the Mediterranean. Try the recipe with chicken, too.

Yield: 4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)

Ingredients

• 2  teaspoons  olive oil
• 1  tablespoon  chopped fresh rosemary
• 1  teaspoon  bottled minced garlic
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  black pepper
• 1  pound  boneless leg of lamb, cut into (3/4-inch) cubes
• 1 1/2  cups  finely chopped seeded cucumber
• 1  tablespoon  fresh lemon juice
• 1/8  teaspoon  black pepper
• 1  (6-ounce) container plain low-fat yogurt
• 4  (6-inch) whole wheat pitas

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes or until done.

While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

Nutritional Information

Calories:

391 (26% from fat)

Fat:

11.5g (sat 3.5g,mono 4.8g,poly 1.5g)

Protein:

32.7g

Carbohydrate:

40.8g

Fiber:

5.3g

Cholesterol:

77mg

Iron:

4.4mg

Sodium:

742mg

Calcium:

117mg